Roasted Chicken and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes. Ingredients:
4 quarts water |
1/3 cup chicken base |
3 cups cubed leftover roasted chicken |
2 -3 cups chopped celery |
2 small chopped onions |
2 cups chopped baby carrots |
1/3 small sweet red pepper, chopped |
16 ounces cavatappi pasta (i never substitute this one because it traps all the juice and veggies making it a very hearty soup) |
1/2 teaspoon ground pepper |
1 -2 teaspoon poultry seasoning |
1 -2 teaspoon ground sage |
salt |
Directions:
1. Place water in a large pot. Add the chicken base and stir well.
2. Add all vegetables and turn on medium heat, bringing to a boil.
3. Turn down to a simmer.
4. Cook for about 30 minutes add seasoning and bring back to a boil.
5. Dump in pasta and cook till tender/firm.
6. Add the diced chicken and cook about 5 more minutes.
7. Freezes well.
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