QUICK CHICKEN NOODLE SOUP

QUICK CHICKEN NOODLE SOUP

Ingredients:
2 Tbsp olive oil
¾ lb (375 g) boneless skinless chicken breasts, cut into 1-in (2.5 cm) pieces
1 large onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
1 red bell pepper, chopped
1 tsp dried thyme
32 oz (1 L) chicken broth
1 cup water
8 oz (250 g) whole grain spaghetti, broken into 2-in (5 cm) pieces

Directions:
1. In large saucepan, heat oil over high heat. Add chicken and cook, stirring, for 5 minutes, or until
browned. With slotted spoon, transfer to bowl.
2. Add onion to saucepan and cook for 5 minutes, or until lightly browned. Add garlic, carrots, bell
pepper, and thyme. Cook, stirring, for 3 minutes, or until lightly browned. Add broth, water, chicken,
and any drippings in the bowl and bring to a boil. Add spaghetti and cook for 8 minutes, or until
tender.