Ingredients
-
4
-
1/3
-
3
-
2 - 3
-
2
-
2
-
1/3
-
16
-
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. |
