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!
Looks like a great soup for the chilly weather that we still have here!
ReplyDeleteOh that looks so good and hearty...I love soup!
ReplyDeleteWouldn't I just love a big bowl of this right now Jamie:D
ReplyDeleteI 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.
ReplyDeleteI 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.
ReplyDeleteI thought it was great , too ! Will definitely make this again and again :)
ReplyDeleteLove that the soup is loaded with noodles and chicken. The rolls look fabulous! What a great meal!
ReplyDelete