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A delicious and warming classic soup.
3 lbs boneless skinless chicken breast
1 large onion, diced
1 lb. carrots, diced
6 stalks celery, diced
2 tbsp Smart Balance Omega Oil
1 tsp salt
1/2 tsp pepper
3 garlic cloves, finely chopped
1/2 cup dry white wine
8 cups water
8 cups reduced sodium fat free chicken broth
1 tsp parsley
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 inch cheese rind- Parmigiano-Reggiano (optional)
2 cups whole grain pasta shells (or small shape)
In a large saucepan, add the chicken breast and cover with water. Cook on medium high for 15 minutes. Remove the chicken and shred with 2 forks or cut into cubes. Strain the broth and reserve, you will be adding it to the soup in a later step.
In a large soup pot, add the onions, carrots, celery, Smart Balance Omega Oil, salt and pepper and cook over medium high heat for about 10 minutes. Add the garlic and cook for an additional 2 minutes.
Add the white wine, and stir to get all of the bits off the bottom of the pot. Cook for 2 minutes.
Next add the water, chicken broth, reserved broth, chicken, parsley, oregano, onion powder, garlic powder and the cheese rind, if using.
Cook over medium to medium high heat for about 1 ½ hours, stirring occasionally. 10 minutes before serving, add the pasta. You may need to add a cup or two of water if the soup gets too thick.
Makes approx. 30 cups - 1 cup per serving.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 104 kcal
Fat 2 g
Saturated Fat 0 g
Poly Fat 1 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 29 mg
Sodium 253 mg
Carbohydrates 8 g
Dietary Fiber 1 g
Protein 12 g