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Chicken, Squash and Pasta Soup

Makes 6 servings (1 1/3 cups each) Pasta Recipes from AlansKitchen.com

Prep Time: 40 min.

Ingredients:

  •       1  Tablespoon olive or vegetable oil
  •       2  medium stalks celery, coarsely chopped (1 cup)
  •       1  medium onion, coarsely chopped (1/2 cup)
  •       1  teaspoon dried sage leaves
  •       6  cups chicken broth (from two 32-oz cartons)
  • 2 1/2  cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 1/2  cups uncooked tricolor rotini pasta (about 5 oz)
  • 1 1/2  cups 3/4-inch cubes peeled butternut squash
  •    1/4  teaspoon salt
  •    1/8  teaspoon pepper

Cooking Directions:

  1. In a 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat.

  2. Cook celery, onion and sage in oil for 5 to 6 minutes, stirring frequently, until onion is softened.

  3. Stir in sage leaves, chicken broth, chicken, pasta, squash, salt, and pepper.

  4. Heat to boiling and reduce heat to medium.

  5. Cover and cook for 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

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