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Chicken Vegetable Soup With Shells

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Ingredients
  Defatted chicken stock/Low sodium chicken broth 6 Cup (96 tbs)
  Skinless boneless chicken breasts 12 Ounce, cut into 1 inch pieces
  Onion 1 Large, thinly sliced
  Poultry seasoning 1 Teaspoon
  Dried savory 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Macaroni 3⁄4 Cup (12 tbs)
  Frozen mixed broccoli cauliflower and carrots/Other mixed vegetables 3 Cup (48 tbs)
Directions

In a medium saucepan, combine the stock or broth, chicken, onions, poultry seasoning, savory and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 10 minutes, stirring occasionally.
Stir in the macaroni.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes, stirring occasionally.
Stir in the vegetables.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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