Chicken and Tomato Pasta Soup2012-08-22
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
The perfect quick, hearty and healthy soup you can serve as a quick supper entree. Great to make for an unexpected crowd, especially if served with some nice Italian bread.
- 2 chicken thighs/legs, deboned and chopped
- 300g condensed tomato soup OR 400g cream of tomato soup
- 200g butterbeans
- 1 small carrot, chopped Half
- a small onion, chopped
- 150g wholewheat pasta
Gently boil the pasta in lightly salted water for 15-20 minutes.
In another pan, fry the onion, then tip in the chicken.
After the chicken has browned, stir in the butterbeans and carrot.
Pour in the soup, adding up to 300ml water if using condensed.
Part-cover with a lid and leave to simmer for 15 minutes.
Serve with the pasta sitting atop the soup, so you can mix in as you please!
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