Tuesday, September 16, 2014

Chicken Soup

Makes 1 pot; about 8 servings)


1 can cream of chicken soup (not condensed)
2-3 cans water, as needed
2 large cooked chicken breasts, or any leftover cooked chicken
Chicken base* to taste
1/2 large yellow onion, diced
2-3 stalks celery, sliced
Baby carrots or sliced carrots
Yellow squash (2), chopped
Zucchini (1), chopped
Frozen baby lima beans
Elbow macaroni (couple handfuls)
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
Salt and pepper
Olive Oil

  • Saut√© vegetables in olive oil for a few minutes. 
  • Add soup, water, and about 1 Tbsp chicken base (to start; you can add more later if you need it). 
  • Add chicken and bring to a simmer; check seasonings and add more chicken base if you want. 
  • You'll use the soup itself to cook the pasta, so add more water if needed (just a little at a time; you don't want it super-thin. 
  • Return soup to a simmer, add pasta** and cook about 15 minutes or until pasta is tender. 
  • Stir in herbs and serve.

*For the chicken base, I recommend Better than Bullion found in the grocery store soup aisle.

**If you're going to freeze the soup, just add (separately cooked) pasta to the portions you're serving; the pasta will have a much better texture if you don't freeze it in the soup. Photobucket

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