Saturday, March 23, 2013

Chicken and pasta soup

Chicken and Pasta Soup

Boneless skinless chicken breast ( you need about 2 cups diced meat - can use leftover chicken)
2 quarts water
1 tsp olive oil
2 cups diced carrots
1 1/2 cup diced onion
Chicken broth ( can use the broth from boiling the chicken or packaged broth. If I use packaged broth I add 4 cups of broth, 4 cups water )
4 tsp Mrs Miller's chicken soup base
2 cups uncooked pasta

Cook chicken in the 2 quarts of water until cooked through and no longer pink. Remove chicken and place on a plate to cool.
While chicken cools, strain the broth if you are going to use that for your soup. Measure the broth and add water to make 8 cups if needed. Set aside
Dice carrots and onions and sauté in the olive oil in bottom of soup pot. When onions are translucent and carrots are starting to soften, add broth and 4 tsp soup base. Cook until boiling.
Dice chicken and add to boiling broth along with the pasta. Cook until pasta is cooked, about 8 to 10 minutes. If it gets too thick, add some water.
Makes about ten 1 cup servings.

Can also add some celery with the carrots and onions.

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