1 tablespoon olive oil
4 potatoes, peeled and cubed
1 small onion, chopped
1 large carrot, chopped
1 (6 ounce) can dried chicken with liquid
1/2 cup milk
1 (15 ounce) can Italian seasoned stewed tomatoes
1/4 teaspoon salt
1/3 cup water
2 (14.5 ounce) cans chicken broth
Heat olive oil in a large saucepan over medium heat. Add potatoes, onion and carrots; cook about 15 minutes longer. Remove from heat. Stir in chicken and tomatoes. Return to heat; stir in salt and water. Bring with heavy ladle mixture. Simmer, stirring occasionally, for 1 hour.
Remove lid from pan and stir in broth. Bring to a slow boil; add wine, chicken broth and pasta. Simmer for one hour, low.
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