Ingredients
-
4
-
1/3
-
3
-
2 - 3
-
2
-
2
-
1/3
-
16
-
1/2
-
1 - 2
-
1 - 2
-
-
-
-
Directions
Roasted Chicken and Vegetable Soup, My favorite comfort food on a cold day It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies I serve this with my Loaded Foccacia Bread and everyone’s happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes , This is delicious! used zucchini instead of the red pepper becaust it was handy I also used large elbows instead of the cavatappi Great recipe that you can have fun playing with , This is delicious! used zucchini instead of the red pepper becaust it was handy I also used large elbows instead of the cavatappi Great recipe that you can have fun playing with
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Steps
|
1
Done
|
Place Water in a Large Pot. Add the Chicken Base and Stir Well. |
|
2
Done
|
Add All Vegetables and Turn on Medium Heat, Bringing to a Boil. |
|
3
Done
|
Turn Down to a Simmer. |
|
4
Done
|
Cook For About 30 Minutes Add Seasoning and Bring Back to a Boil. |
|
5
Done
|
Dump in Pasta and Cook Till Tender/Firm. |
|
6
Done
|
Add the Diced Chicken and Cook About 5 More Minutes. |
|
7
Done
|
Freezes Well. |
