Food

Ingredients:

• salted butter  2 tsp
• uncooked onion(s)  1 large, finely chopped
• table salt  1 1⁄2 tsp, divided
• reduced-sodium chicken broth  64 oz
• uncooked pasta  4 oz, small shape such as ditalini (about 1 cup)
• frozen mixed vegetables  10 oz, such as peas, carrots, corn and green beans
• canned tomatoes  15 oz, petite cut, rinsed and drained
• cooked skinless boneless chicken breast(s)  6 oz, chopped
• grated Parmesan cheese  1 Tbsp
• fresh lemon juice  2 tsp
• black pepper  1⁄4 tsp
• chives  1⁄4 cup(s), fresh, chopped (optional)

Instructions:

1. Melt butter in a large stockpot over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.
2. Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, about 7 minutes.
3. Stir in chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through. Yields about 1 1/2 cups soup per serving.