Prep 30 mins
Cook 30 mins
Great recipe I tried out of the Cooking Light magazine I got this month....They used their homemade marinara sauce (which I will post), but you can use a jar one too. Great stew...
- 1 cup thinly slice celery
- 3⁄4 cup diced carrot
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fat-free chicken broth
- 3 cups marinara sauce
- 1 cup canned chick-peas, rinsed and drained (garbanzo beans)
- 3⁄4 cup uncooked ditalini
- 1⁄2 teaspoon ground black pepper
- 8 ounces boneless skinless chicken thighs, cut into pieces
- 6 tablespoons shaved fresh parmesan cheese
- Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.
We loved this satisfying soup/stew....but I did make some changes (of course!!) I had poached some chicken in my crockpot and froze it...used the Basic Marinara Sauce....added a cob of corn that I had in my fridge...and used Orecchiette pasta (which was what I had on hand). I cooked the veggies in the broth and marinara sauce, then turned the stove off. I added the thawed chicken, chick pea and pasta at this stage. The chicken and pasta does not get over cooked this way! This soup turned out nice and thick...just the way we like
This is fabulous!