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Italian Wedding Soup Supper Recipe

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This recipe for Italian Wedding Soup Supper, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kirkpatrick

Category:
Category:

Ingredients:  
Ingredients:  
2 cups small pasta shells
3-4 boneless skinless chicken breasts, cut into 3/4 in cubes
2 tbsp olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 pkg frozen fully cooked Italian meatballs, thawed
1 can cream of chicken soup, undiluted
1 pkg frozen chopped spinach, thawed and squeezed dry
1 cup chicken broth
2 tsp thyme

Directions:
Directions:
Cook pasta according to package directions
Meanwhile, in a large skillet, saute chicken in 1 tbsp oil until no longer pink, remove and keep warm
In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme and chicken, cover and cook for 4-6 minutes or until heated through
Drain pasta, stir into skillet, serve once heated through

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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