This is my kind of soup....quick, easy, delicious and good for you. When I saw this chicken soup in the recent (Jan/Feb) edition of Cooking Light magazine, I knew it would be a great weeknight meal. It uses the convenience of rotisserie chicken that I bought at my grocery store. I increased the recipe 1.5 times because I wanted leftovers and enough broth. So I used 3 cups water and 48 oz. of chicken broth. I then increased the other ingredients a little bit. I also heated the water and broth in the saucepan instead of the microwave. I used rotini pasta but you could use wide egg noodles, fusilli or orzo.
This was a wonderful soup and it was enjoyed by all.
Mom's Cooking Club Lesson: Pair this soup with some Skillet Rosemary Rolls for a satisfying meal.