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Chicken Pasta Soup

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Ingredients

Adjust Servings:
1 gallon water (16 cups)
1 cup chicken base (or broth from chicken or turkey carcass)
2 tablespoons parsley
2 teaspoons white pepper
1 teaspoon poultry seasoning
1 teaspoon dried dill
1 cup celery (chopped)
1 cup carrot (diced)
1 cup onion (chopped)
3 cups pasta
1 lb cooked chicken (diced)

Nutritional information

391.9
Calories
64 g
Calories From Fat
7.2 g
Total Fat
1.9 g
Saturated Fat
68.1 mg
Cholesterol
324 mg
Sodium
48.9 g
Carbs
3.7 g
Dietary Fiber
4.6 g
Sugars
31.1 g
Protein
5171g
Serving Size

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Chicken Pasta Soup

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    Cuisine:

    Delicious and yummm was all DH could say today at lunch. I did cut this recipe down, used home made chicken broth and added a few mushrooms that need to be used up along with some minced garlic (we love garlic) and we had a warm and comforting bowl of soup to take with us to the beach for lunch. Going into my Favorites of 2012 and will be made often. Thank you for posting. Made for Fall Pick a Chef 2012.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pasta Soup, I got this recipe from my brother when he was a cook in a local restaurant , Delicious and yummm was all DH could say today at lunch I did cut this recipe down, used home made chicken broth and added a few mushrooms that need to be used up along with some minced garlic (we love garlic) and we had a warm and comforting bowl of soup to take with us to the beach for lunch Going into my Favorites of 2012 and will be made often Thank you for posting Made for Fall Pick a Chef 2012


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    Steps

    1
    Done

    Add Spices and Vegetables to Broth.

    2
    Done

    Bring to a Boil and Keep Boiling Until Vegetables Are Tender.

    3
    Done

    Can Also Be Canned and Put in the Fridge For Later Consumption.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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