Chicken And Pasta Soup
|Chicken||2 1⁄2 Pound, cut up (1 Chicken)|
|Canned chicken broth||46 Fluid Ounce (1 Can)|
|Canned cut green beans||16 Ounce, drained (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Uncooked small shell macaroni||1 Cup (16 tbs)|
|Dried basil leaves||1 Teaspoon|
In large saucepan, over medium-high heat, bring chicken and chicken broth to a boil; reduce heat.
Cover; simmer 25 minutes or until chicken is tender.
Remove chicken; cool slightly.
Add remaining ingredients to broth.
Heat to a boil; reduce heat.
Cover; simmer 20 minutes or until macaroni is cooked.
Meanwhile, remove chicken from bones and cut into bite-size pieces.
Add to soup; cook 5 minutes more.