skip to main
|
skip to sidebar
Roasted Chicken and Vegetable Soup
Time: 1 hrs 30 mins
Ingredients
- 4 quarts water
- 1/3 cup chicken base
- 3 cups cubed leftover roasted chicken
- 2 -3 cups chopped celery
- 2 small chopped onions
- 2 cups chopped baby carrots
- 1/3 small sweet red pepper, chopped
- 16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
- 1/2 teaspoon ground pepper
- 1 -2 teaspoon poultry seasoning
- 1 -2 teaspoon ground sage
- salt
Directions
- 1 Place water in a large pot. Add the chicken base and stir well.
- 2 Add all vegetables and turn on medium heat, bringing to a boil.
- 3 Turn down to a simmer.
- 4 Cook for about 30 minutes add seasoning and bring back to a boil.
- 5 Dump in pasta and cook till tender/firm.
- 6 Add the diced chicken and cook about 5 more minutes.
- 7 Freezes well.
0 komentarze :
Prześlij komentarz