Artisan Pasta Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Peas, frozen, 2 cup (remove) Chicken stock, home-prepared, 6 cup (remove) Knorr Chicken Bouillon, 2 tsp (remove) boiled chicken leg (1 drumstick), 1 serving (remove) specialy selected artisan pasta, 1 cup (remove)( Use Chicken Backbone & Breast Bone to make Broth)I recently started using an all natural boullion from my local health food store
after cutting the thighs wings and breast off the chicken ( for other meals) Place the breast and back bones in a pot and cover with water ( about 6 cups)
Add 1/3 of the seasoning packet that comes with your pasta and 2 tsp of bouillon. If your pasta doesn't come with seasoning add bouillon to taste or other seasoning to taste
Bring to boil for about an hour
remove bones and set aside to cool then put in pasta ( about 1 cup)
cook pasta until tender then add peas
cook the peas for only a few minutes so they dont get mushy. take only the dark meat from the bones and put back in the soup and turn it off. eat immediately or later
Serving Size: makes about 5 to 6 1 cup servings
Add 1/3 of the seasoning packet that comes with your pasta and 2 tsp of bouillon. If your pasta doesn't come with seasoning add bouillon to taste or other seasoning to taste
Bring to boil for about an hour
remove bones and set aside to cool then put in pasta ( about 1 cup)
cook pasta until tender then add peas
cook the peas for only a few minutes so they dont get mushy. take only the dark meat from the bones and put back in the soup and turn it off. eat immediately or later
Serving Size: makes about 5 to 6 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 212.8
- Total Fat: 4.4 g
- Cholesterol: 15.0 mg
- Sodium: 590.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.0 g
- Protein: 12.7 g
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