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Roasted Chicken and Vegetable Soup

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“My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place water in a large pot. Add the chicken base and stir well.
  2. Add all vegetables and turn on medium heat, bringing to a boil.
  3. Turn down to a simmer.
  4. Cook for about 30 minutes add seasoning and bring back to a boil.
  5. Dump in pasta and cook till tender/firm.
  6. Add the diced chicken and cook about 5 more minutes.
  7. Freezes well.

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