Chicken Vegetable Pasta Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This is a clean out the fridge and pantry sort of soup. Feel free to substitute whatever vegetables you have around. Now I like my soup with a high goodies to broth ratio, more like a stew perhaps, so you may want to add more liquid. This would easily work in a large crock pot if you added the pasta at the end. Ingredients:
1 (15 ounce) can corn, with liquid |
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano, with liquid |
1 cup frozen peas |
1 cup frozen green beans |
5 ounces frozen chopped broccoli |
2 large carrots, chopped |
1 large onion, chopped |
2 stalks celery, chopped |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
7 -10 cups chicken broth (or more, or use half chicken broth, half vegetable broth) |
1 cup orzo pasta |
Directions:
1. Combine all ingredients except broth and orzo in a large pot.
2. Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
3. Slowly bring the soup to a simmer and simmer for an hour or more.
4. Add orzo and continue to cook until orzo is tender.
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