Ingredients

The following ingredients have 8 Servings
  • 2 pounds chicken breasts (, diced (boneless and skinless))
  • 2 tablespoons canola oil
  • 1 yellow onion (, chopped)
  • 2 garlic cloves (, minced)
  • 1 cup carrot (, sliced)
  • 2 cups kale (, chopped)
  • 2 zucchini (, sliced and quartered)
  • 14.5 ounces canned diced tomatoes (, drained)
  • 1 tablespoon Italian seasoning
  • salt and black pepper (, to taste)
  • 8 cups chicken broth
  • 1 cup shell pasta

Instruction

  • Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
  • Add carrots and cook for 5 minutes.
  • Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
  • Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
  • Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.