April 7, 2016
1 chicken breast
2 tbsp Tantillo California Extra Virgin Olive Oil
1 zucchini, chopped
2 celery stalks, chopped
4-5 yukon golden potatoes, diced
1/2 lb brussels sprouts, halved
1/2 bunch kale, torn
1 cup Tantillo Chopped Tomatoes
1 cup shell pasta
1Cook chicken in a pan with Tantillo California Extra Virgin Olive Oil until white in the middle, remove and dice.
2In a large pot of water, add in all the ingredients except for Tantillo Chopped Tomatoes and pasta.
3Allow everything to simmer together for about 20 minutes.
4Then add in Tantillo Chopped Tomatoes and pasta, bring heat up slightly and allow to cook for an additional 8 minutes.
5Serve Fall Chicken Soup and enjoy!
**Courtesy of Stephanie and Tony Tantillo’s Table
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