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Chicken & Vegetable Pasta Soup
Olive oil
3/4 C baby carrots, chopped
1/2 purple onion, diced
5 cloves garlic, peeled & minced
3 stalks celery, chopped
1 small zucchini, sliced
1 small yellow squash, peeled & sliced
1 small acorn squash, peeled & cubed
2 fresh ears corn, shucked & kernels scraped off
1 small head cauliflower, cut into small florets
1/2 head green cabbage, roughly chopped
1 green bell pepper, seeded & sliced into strips
1 broccoli crown (without stem), broken into small florets
1 pkg. (8 oz.) sliced button mushrooms
Fresh parsley, chopped
1 container (32 oz.) vegetable broth
1 container (32 oz.) chicken broth
Water (if needed)
1-1/2 LBS cooked & lightly-breaded chicken tenders, chopped
1 C ditalini (tiny tube) pasta, cooked & drained
Salt & black pepper to taste
4 TBS soy sauce
Heat olive oil in a large cooking pot over medium heat. Add chopped carrots; cook for a few minutes, stirring occasionally. Add the remaining ingredients (except for water, chicken and pasta). Stir and simmer on medium-low, partially covered, for about one hour to ninety minutes. In a separate cooking pot, boil ditalini pasta according to package directions; drain and set aside. Chop chicken tenders; set aside. After soup has cooked, gently stir in prepared pasta and chicken. Add water if soup appears dry. Heat through for about three to five minutes. Serve. Freeze unused portions.
(Above): Ingredients for Chicken & Vegetable Pasta Soup. Click on image to view larger size in a new window.
*Chicken & Vegetable Pasta Soup images (C) Shenanchie (2014). Click on images to view larger sizes in a new window.
Related Link:
Food Fare: Soups & Stews Cookbook
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