Select Page

Soup Made Easy


  • 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)


  1. Start your chicken broth boiling then turn to simmer
    1. 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.
  2. Chop up about 4-6 cups of your favorite vegetables in bite size and throw
    them in the broth.
  3. 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.
  4. 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).

    1. If it’s one of the milder pastas like the Tomato I throw some spices and herbs in it.
  5. That’s it.  It’s ready to eat and it’s delicious!
Print Friendly, PDF & Email