Friday, February 26, 2010

Chunky Chicken Soup

Here's the recipe of the day:

Chunky Chicken Soup

1/2 lb boneless skinless chicken breasts, cooked and cubed
1 can of chicken broth
2 cups of water
2 cups assorted vegetables (such as sliced carrots, bell peppers, broccoli florets etc. You can use fresh, frozen or canned vegetables. I used Broccoli florets, red bell pepper, yellow squash and asparagus)
1 envelope of Italian dressing mix
1 cup MINUTE rice or small shell pasta
2 Tbsp fresh parsley, chopped 

Stir together all ingredients except the parsley in a large pot. Bring to a boil. Reduce heat to low and cover; Simmer until pasta is tender. Stir in parsley. Remove from heat and let stand for 5 minutes. 

This soup was tasty though not as good as chicken soup that you cook all day. When you're short on time it's a great dinner fix.

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