Garlic  Chicken Soup with Acini Pepe Pasta, Broccoli,

& Carrots

Evenings in our house can be pretty crazy with trying to get two little boys fed, bathed, and ready to go to sleep so dinner needs to be easy and quick, but still needs to taste really good. 

There is at least one night a week when I am looking for a new way to use leftover chicken breast and soups are quick and easy, and you can use so many combinations to change it up from what was made the last time you had leftover chicken. This recipe took some trial and error to get it just right but it has now become a staple in our household this winter. It is fast, easy, and so, so yummy.

INGREDIENTS

3 Tablespoons Butter

½ Cup Frozen Onions (half of a small onion if you choose not to use frozen)

1 teaspoon Chopped Garlic

2 Tablespoons Flour

4 Cups Chicken Broth or 1 - 32 oz Box of Chicken Broth

½ cup Acini Pepe Pasta

1 Can Cream of Celery Soup

1  - 19 oz Bag Green Giant Frozen Broccoli and Carrots with Garlic and Herbs

1 Cup Cooked Chicken or Turkey Cubed

½ Cup of Water

½  teaspoon of Pepper

¾  teaspoon of Poultry Seasoning

1  teaspoon Soy Sauce

6 – 10 Drops Hot Pepper Sauce

DIRECTIONS

In 8qt dutch oven melt 3 TBS of butter over medium high heat.

Add onion and cook for one minute.

Add garlic then cook until onion is soft and slightly browned.

Slowly whisk in flour then add chicken broth.

Turn heat up to high for 2 minutes or until mixture becomes creamy. 

Turn heat down to medium and add pasta.

Cook one minute more then add cream of celery soup, frozen vegetables, chicken, water, pepper, and poultry seasoning.

Cook 5 - 7 minutes or until vegetables are cooked through.

Add soy sauce and hot pepper sauce and simmer for 5 minutes.

ENJOY!

Approximate cooking time is 20 minutes

Serves 4 – 6 People