Soup
(Chicken
)
Cheesy Chicken Pasta Soup
Contributor: Deb
3
Tbsp
Enova Oil
1
lb
chicken breast
cut into 1/2 inch cubes
1/2
cup
onions
chopped
1/2
medium
red peppers
chopped
2
cloves
garlic
minced
3/4
tsp
rosemary
ground
1/2
tsp
salt
1
tsp
pepper
2
14 oz cans
chicken broth
2
cups
water
1
box
Velveeta Shells & Cheese
1
can
green chiles
chopped
green onions
chopped to garnish
Heat oil in a large saucepan or medium Dutch oven, to the oil add chicken and the next 6 ingredients through
the pepper. Sauté over high heat until chicken, onions and red pepper starts to brown, 3-5 minutes. Add
chicken broth and water, bring to a boil. Boil for 5 minutes. Stir in Shell Macaroni; reduce heat to medium-high
until macaroni is tender. Remove from heat. Stir in Cheese Sauce and green chilies. To serve, ladle one cup
into soup bowl, top with green onions. Makes 8 – 1 cup servings.
Edition: 5