Home-style Chicken Vegetable Soup
Source of Recipe
Aunt Saunny
2 Tbsp. margarine
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 onion, chopped
1/2 tsp. dried Thyme leaves, crushed
1 49 1/2 oz. can, Swanson, clear ready to serve chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 1/2 cups cubed, cooked chicken
1 cup frozen corn
1 cup frozen peas
2/3 cup ditalini macaroni (I use 2 large handfuls of egg noodles
instead of the macaroni)
1/4 tsp. pepper
In a 4 qt. saucepan over medium heat, in hot margarine, cook carrot and onion with Thyme until vegetables are tender. Add broth and tomatoes. Heat to boiling. Add remaining ingredients. Reduce heat to low. Cover, simmer 15 minutes, stirring occasionally. Makes 9 cups.
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