Northern Italian Country Chicken Vegetable Soup

• 1 lb boneless skinless chicken breast, diced
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 48 ounces low sodium chicken broth
• 1 cup water
• 1/4 teaspoon ground nutmeg
• fresh ground black pepper, to taste
• salt, to taste
• 1 cup ditalini
• 2 cups frozen mixed vegetables
• 2 tablespoons chopped flat leaf parsley

1. Heat olive oil over medium heat in large saucepan and saute chicken until lightly browned. Remove from pan and set aside.
2. Add carrot, onion and garlic to pan; saute until tender, but not brown. Add broth, water, nutmeg, pepper, and salt. Heat to boiling. Stir in pasta. Reduce heat to simmer and cook for 10 minutes, stirring occasionally.
3. Add frozen vegetables, parsley and reserved chicken. Simmer for approximately 4 minutes until vegetables are tender.

chicken, extravirgin olive oil, carrot, onion, garlic, chicken broth, water, ground nutmeg, fresh ground black pepper, salt, ditalini, mixed vegetables, flat leaf parsley

Taken from www.food.com/recipe/northern-italian-country-chicken-vegetable-soup-525194 (may not work)