Chicken Vegetable Soup With Shells Recipe
Ingredients
| 6 cups defatted chicken stock or low-sodium chicken broth | ||
| 12 ounces skinless, boneless chicken breasts, cut into 1" pieces | ||
| Onion | 1 Large, thinly sliced | |
| Poultry seasoning | 1 Teaspoon | |
| Savory | 1/2 Teaspoon, dried | |
| Ground black pepper | 1/4 Teaspoon | |
| 3/4 cup tiny shell macaroni | ||
| 3 cups frozen mixed broccoli, cauliflower and carrots or other mixed vegetables | ||
Directions
In a medium saucepan, combine the stock or broth, chicken, onions, poultry seasoning, savory and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 10 minutes, stirring occasionally.
Stir in the macaroni.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes, stirring occasionally.
Stir in the vegetables.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally.
Cover and bring to a boil, then reduce the heat.
Simmer for 10 minutes, stirring occasionally.
Stir in the macaroni.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes, stirring occasionally.
Stir in the vegetables.
Return to a boil, then reduce the heat.
Cover and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally.
Chef
