Preparation:
In a large Dutch oven, heat oil over medium heat; saut‚ chicken, carrots, onion and celery about 5 minutes or until tender.
Add tomatoes, breaking up with fork. Add chicken broth and water, thyme and rosemary; bring to a boil. Reduce heat cover and simmer for 10-15 minutes.
Stir in kidney beans and macaroni; simmer, uncovered 10 to 15 minutes, stirring occasionally or until macaroni it tender.
Makes 4 servings of 2 cups each. |