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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I was in the mood for a hearty soup one day and made this out of things I had in the pantry. I liked the result very much! Ingredients:
1/2 lb cooked diced chicken |
2 (10 1/2 ounce) cans cream of broccoli soup (diluted, i like to use milk because it's creamier but water will work) |
1 (4 ounce) can mushrooms (drained) |
1/2 cup frozen crinkle cut carrot (thawed) |
1 cup frozen broccoli, florrets (thawed) |
1 cup uncooked shell pasta |
Directions:
1. Cook pasta according to package directions and set aside.
2. In a large soup pot pour in the cream of broccoli soup and stir well.
3. Heat on medium, uncovered and stirring often until it comes to a low boil.
4. Add the vegetables and chicken and return to boiling.
5. Turn heat to low and simmer about 5 minutes.
6. Add the pasta and turn off the heat.
7. Let stand for about 2-3 minutes, then stir well and enjoy!
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