What’s For Dinner?
Hearty Chicken-Broccoli-Almond Soup
(First star is lowest, fourth star is highest)
Judy Faro of Dallas sent in this updated chicken noodle soup. She writes: "This is an adaptation of a dish I had at a little Italian bistro. Not being very hungry at the time, I thought it was a light and tasty dish to try. Served with garlic bread, this dish turns into a handsome and quick meal, perfect for a chilly evening, along with a glass of crisp white wine."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
1/4 pound fusilli (spiral-shaped) pasta
1 cup broccoli florets, cut into bite-size pieces
2 (14-ounce) cans seasoned chicken broth with roasted garlic
2 boneless, skinless chicken breasts, cut into bite-size pieces
1/4 cup sliced almonds
Meanwhile, in a large saucepan or stockpot, bring broth to a boil. Reduce heat to a simmer and add chicken. Simmer until the chicken is cooked through. Add pasta and broccoli to the pot and stir to combine. Cook for 1 minute. Transfer soup to individual bowls and garnish with almonds.
If the soup is too thick, add chicken broth, either flavored or plain, to achieve the desired consistency.