So yesterday I woke up feeling that uncomfortable/scratchy/you-know-you're-gonna-get-sick throat and decided we needed to make chicken soup. Now, this was greatly influenced by the fact that we had a bunch of celery in the refrigerator that I was running out of ideas for and also had tup-faux-ware (thanks for the phrase Miss Smart) full of leftover unseasoned penne, brown rice, and vegetable sauté. So, here is our DELICIOUS, quick, easy chicken soup!
Disclaimer: we may not have made this soup entirely "correctly" but everything in it was cooked perfectly and delicious!
8 cups water
2 bouillon cubes (we used vegetable bc we are saving the MSG-free chicken for when MIL comes for T-Day)
2 boneless skinless chicken breasts (we used the Perdue perfect portions) chopped into soup sized pieces (or snipped with scissors directly over the pot into soup sized pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup pasta (we used pre-cooked penne)
1 cup cooked rice (we used brown rice)
1/2 cup cooked veggies (ours was a mix of summer squash, zucchini, yellow onion & celery)
1 Tablespoon Italian Seasoning
Salt, to taste (we used about 1 Tablespoon)
Parmesan cheese (optional)
Add chicken and bouillon to 8 cups of water and bring to a boil.
Add in celery & carrots and cook for 5ish minutes.
Add in pasta & rice. Season with Italian Seasoning & salt. (Since we used pre-cooked pasta & rice, we only cooked an additional 5ish minutes, but if using uncooked pasta, you would need to add it in earlier)
Finally, add in additional veggies, allowing to warm up. Cook 5-10 minutes to let the flavors combine.
Makes 3-4 servings.
I added a sprinkle of parmesan cheese to mine just for an added savory flavor and it was DELICIOUS!! Jesse had his without and LOVED it, too! Enjoy!!
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