- 64 ounces broth (chicken or beef depending on the kind of soup you are
- 4-6 cups of veggies, chopped in bite size
- 1/2 of a rotisserie chicken and/or 1-2 pounds of cubed pork of beef
- 1 package of one of my delicious pastas
(Any kind but my favorites are any of the top 4 sellers; the Chappell Hill Chipotle makes a great chicken soup too)
- Start your chicken broth boiling then turn to simmer
- If you don’t make your own you can find 32 ounce containers at the store and they even have low sodium ones too. Buy two.
- Chop up about 4-6 cups of your favorite vegetables in bite size and throw
them in the broth.
- If you want chicken in it you can tear apart 1/2 of a rotisserie chicken and
throw that and the pasta about 10 minutes before the soup is done.
- To check if the soup is ready for the chicken and pasta stick a fork in the veggies
and see if they are soft but a little firm on the outside (that’s how I like
it and that’s about 20-30 minutes depending on the veggies).
- If it’s one of the milder pastas like the Tomato I throw some spices and herbs in it.
- That’s it. It’s ready to eat and it’s delicious!