Ingredients:
- 12 cups of homemade chicken stock
- I keep this stocked in our freezer. You could try to make this with a really good store bought, but I've never done that so I'm not sure how it would turn out
- 2 Chicken Breast (or left over roasted chicken is very good!)
- 2 tbsp Evoo
- 1 cup of onion, diced
- 1 cup of celery, diced
- 2 cups of carrots, sliced (usually use more but that is all we had)
- 2 Bay leaves
- 2 tbsp dry parsley
- 2 Bouillon cubes - chicken
1. Dice chicken into small pieces, season with salt and pepper. Heat and coat pan with evoo. Cook chicken until done.
2. Heat large pot and coat bottom with evoo. Add carrots, onion, and celery. Cover and cook on low for 5-10 minutes, until veggies are tender.
3. Add chicken, bay leaves, parsley, bouillon and chicken stock. Bring to boil and reduce heat. Simmer on low for about an hour.
4. Cook pasta until al dente. Rinse pasta with water.
5. Serve by adding pasta to bowl, then chicken, then broth. Store leftover pasta separate from soup or the pasta will absorb all your yummy broth.
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looks great! now you have to post a recipe for your chicken stock :)
ReplyDeleteThanks! I know, I was thinking that as I was writing about it. Next week I'll put roasted chicken on the meal plan so I can make it
ReplyDeleteThis looks good. We had soup last night too... Garlic soup. I can't wait until fall is finally really here and I can make soup anytime I want... sadly right now it is just a little too hot. :)
ReplyDeleteThis is almost exactly how I make my soup, but my noodles ALWAYS suck up the broth! Now I know how to prevent it! Thanks!
ReplyDelete@Jen It was 90 out the day I made this soup, lol! i'm very much looking forward to cooler soup weather!
ReplyDelete@The Mommy Glad I could help! It is also helpful for when you freeze your soup, that way you can just ass fresh pasta