Roasted Chicken and Vegetable Soup

środa, 5 lutego 2014

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.

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