Roasted Chicken and Vegetable Soup
photo by startnover
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8-10
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
- Place water in a large pot. Add the chicken base and stir well.
- Add all vegetables and turn on medium heat, bringing to a boil.
- Turn down to a simmer.
- Cook for about 30 minutes add seasoning and bring back to a boil.
- Dump in pasta and cook till tender/firm.
- Add the diced chicken and cook about 5 more minutes.
- Freezes well.
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Reviews
-
Excellent flavour in this soup and easy to prepare. I loved it. I bought a new electronic chopper and tried it out on this recipe and wished I wouldn't have since it made all the veggies WAY too small so I was getting bits of veggie in every single bite. Nonetheless, you want the veggies chopped (carrots sliced) not pulverized but no matter, this was outstanding and one I will make again. I halved the recipe and it still made a ton. I cooked the pasta on the side and dropped it into each bowl since I knew I'd be freezing some and didn't want it to get starchy. Thanks for this one. I truly think the poultry seasoning made the flavor in this dish. I've never seen it put in chicken soup before. Loved it.
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This soup is just delicious. I had everything on hand to make it too, which was great as I cleaned out my refrigerator a bit. I used a grocery store rotisserie chicken that I had bought for another recipe that didn't happen over the weekend. I used 'Better Than Boullion' for the chicken base. My husband and I loved this soup Bev, thanks so much for posting the recipe :)
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