Chicken and Vegetable Soup

Nutrition per serving

Ingredients

• 1 lb chicken breast$9.00
• 8 cups low-sodium chicken broth$2.50
• 3 carrots, sliced$2.00
• 3 celery stalks, sliced$2.50
• 1 onion, diced$1.20
• 1 cup small pasta shells$2.00
• 2 garlic cloves, minced$0.80
• 1 tsp thyme$2.00
• Total price$22.00

Instructions

1. Put the chicken, broth, carrots, celery, onion, garlic, and thyme in a large pot. Bring to a boil.
2. Turn the heat to low and simmer 20 minutes, until the chicken is cooked through (165°F).
3. Take the chicken out, shred it with two forks, and put it back in the pot.
4. Add the pasta shells and cook 8 to 10 minutes, until soft.