It's a cold day here with freezing rain and snow showers, so I decided to make chicken soup for dinner. It was warm and filling. I found the recipe at Betty Crocker.com, but of course adjusted it to our taste. The white flecks in the photo above are pieces of melting parmesan cheese.
Quick Chicken Soup
1/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 small onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups reduced sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 teaspoon Italian Seasoning
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)
1. Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
2. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.
Enjoy!
Blessings,
Lisa
1 comment:
That looks yummy! I love soup--especially when it's 10 degrees outside:)
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