| Chicken, Corn And Pasta Soup
12 cups of water
1 cup of chopped Carrots
3/4 cup of chopped Celery
8 tablespoons of vegetable chicken broth
3 cups of Corn Kernels
4 Skinless Boneless Chicken breasts
2 teaspoons of Canola Oil
1 cup of Orzo
1 small onion; Chopped
6 ounces of Penne Pasta | |
Cut chicken into bite-sized pieces. Sauté in 2 tsp canola oil (or less if you can manage to use less). Remove from sauté pan and put into soup pot. Add water, vegetarian chicken bouillon powder, chopped carrots, chopped celery and corn kernels (I used frozen and didn't bother to defrost them first... just put them into the pot). Cook about 1 hr. on med-low. Add orzo to the soup pot. Meanwhile, also cook penne pasta in another pot of boiling salted water. When it is done, drain and add pasta to the soup pot. Continue to cook for approx 5 min to meld flavors. This was very, very good. Didn't require much in "watching" time. Made the house smell wonderful!! Serving Size: 6 |
