I am always thinking of new recipes for us to try. I am fortunate where I don’t really have picky eaters, but like many of you, we tend to get sick of the same thing day after day. So here is a fantastic recipe for a chicken soup that will literally take only 30 minutes from start to finish.
This will feed a family of 4 and there should be enough for the “Seconds please” group!
· 1 large can of Premium Chicken Breast - do not strain out the water. ( I like to mix this up in a bowl before adding to the soup, to make the pieces smaller)
· Chopped celery to taste. I like a lot of celery and don’t like to measure anything. I will tend to put about 1 and ½ cups of celery into this soup.
· 1 box of Acini de Pepe Pasta.
· Salt and Pepper to taste
· 1 can Chicken Broth
· Chopped carrots if desired (or canned carrots)
*If you don’t want to the sodium in the broth, you can add water only. You won’t lose any of the taste!
The great thing about this recipe is aside from the celery; all the ingredients can be stockpiled. This is great for the cold fall or winter nights.
In a large pot place the chicken breast, broth, celery and carrots together. Fill pot with enough water, so that the ingredients are about 3 to 4 inches below the water line. Cook on medium to high until water comes to a boil. Add entire box of pasta, bring heat down to medium, stirring often.
Soup will be done as soon as the pasta has cooked through. (About 15 to 20 minutes.)
My girls have very different tastes when it comes to any additions to their soups. One will request crackers, and the other always wants Grated Parmesan Cheese. I tried this with my soup the other day. I must admit it was delicious! Looks like I know what I will be putting on my soup from now on! The picture is with the grated Parmesan already on it.Brandy blogs @ Brandy's Big Bargains. She brings you the best deals at Stop and Shop and Dave's Market place along with the national drugstores and mass retailers. Brandy updates you with new bargains daily. Check her out here.
Stumble It!



0 comments:
Post a Comment