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Chicken Pasta Soup Q&E

Source of Recipe


Lee's Kitchen






List of Ingredients



• 12 Cups canned chicken broth
  
• 2 Whole boneless chicken breasts
  
• 3 Large carrots, chopped
  
• 2 Ribs celery, peeled & chopped
  
• 1 Large onion, chopped
  
• 2 Bay leaves, broken into half
  
• 3 Sprigs parsley leaves, minced
  
• 4 Whole cloves
  
• 10 Whole peppercorns
  
• 4 Sun-dried tomatoes packed in oil, minced
  
• 1 Tbl Penzeys pasta sprinkle or 1 1/2 tsp Italian seasoning
  
• 1 Large red bell pepper, seeded & chopped
  
• 8 Oz fresh button mushrooms, cleaned & sliced
  
• Salt & pepper to taste
  
• 1 to 1 1/2 Cups uncooked pasta (your choice of shape)
  






Instructions



1. Put bay leaves, peppercorns and whole cloves into a cheesecloth bag or herb ball or something that can be easily removed from the soup pot.
   
   
2. Pour chicken broth into Dutch oven or stockpot. Add next 8 ingredients & cook over medium-high heat until chicken breasts are done.
   
   
3. Remove chicken breasts to cool. When cool, chop into bite-sized pieces and return to pot.
   
   
4. Add sun-dried tomatoes and pasta sprinkle or Italian seasoning to the pot and return to low boil and cook for 10 minutes.
   
   
5. Add chopped red pepper to pot, return to low boil and cook for 5 minutes.
   
   
6. Add mushrooms to pot, return to low boil and cook for 5 minutes.
   
   
7. Taste broth and adjust seasoning. Add salt & pepper or more Italian seasoining if needed. Remove bag containing cloves, peppercorns & bay leaves.
   
   
8. Add pasta, return soup to a low boil and cook until pasta is tender.
   
   
9. If soup is too thick, add more chicken broth.
   
   



RECIPE CONTINUES

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