Soup with Mixed Pastas

Ingredients
4 cups chicken broth (Make Your Own Chicken Broth)
1 cup water
3 bay leaves
1 large onion, chopped (1 cup)
1 large carrot, chopped
4 cloves garlic, minced
1/4 pound skinless, boneless chicken breasts, coarsely chopped
1 teaspoon olive oil
2 ounces packaged dried small pastas (shells, rotini, broken spaghetti, elbow macaroni)

Directions

1. In a large saucepan bring chicken broth and water to boil.
2. Add bay leaves, onion, carrot, and garlic.
3. Reduce heat and simmer uncovered, 10 minutes.
4. In a skillet, cook and stir chicken in hot oil for 3 minutes or until cooked through.
5. Add chicken and pastas to soup.
6. Simmer, uncovered, for 8 to 10 minutes or until large pieces of pasta are tender but slightly firm.
7. Remove the bay leaves.

With this recipe, you can make creative use of any extra pastas tucked away in your pantry. Break up longer pastas into small pieces.