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Italian-Style Chicken and Vegetable Soup
 Ingredients: 4 (14.5-oz.) cans lower-sodium chicken broth (6 cups), divided 1 lb. boneless skinless chicken thighs 1 tablespoon olive oil 2 medium carrots, sliced diagonally (1/4 inch) 2 ribs celery, sliced (1/2 inch) 1 medium onion, chopped 1 medium zucchini, chopped (1/2 inch) 2 large garlic cloves, minced 1/2 teaspoon dried oregano 3/4 cup ditalini or other small pasta 1 cup canned white beans, drained, rinsed 1/4 cup chopped fresh parsley Procedure:  1. Bring 3 cups of the broth to a gentle simmer in large skillet over medium heat. Add chicken; simmer 8 minutes, turning once. Remove from heat; let stand, covered, 10 minutes or until chicken is no longer pink in center. Remove chicken; shred. Reserve poaching liquid.2. Meanwhile, heat oil in heavy large pot over medium heat until hot. Cook carrots, celery and onion 5 minutes or until beginning to soften. Add zucchini; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in oregano.  3. Add reserved poaching liquid and remaining 3 cups broth to pot; bring to a boil. Add pasta. Simmer over medium heat 8 minutes or until pasta is al dente. Stir in beans and chicken; cook 1 minute or until heated through. Stir in parsley. related searches : Italian
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