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.
Enjoy!
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7 comments:
Looks like a great soup for the chilly weather that we still have here!
Oh that looks so good and hearty...I love soup!
Wouldn't I just love a big bowl of this right now Jamie:D
I had the flyu last week and made my version of this soup, seasoned it with lots of fresh dill and added a mixture of wild rice, brown rice and red rice. By By flu.
I love the big chunks of carrot and chicken. This would go perfect with the kind of rainy weather we are having here. It would warm us right up.
I thought it was great , too ! Will definitely make this again and again :)
Love that the soup is loaded with noodles and chicken. The rolls look fabulous! What a great meal!
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