Saturday, March 27, 2010

Chicken Vegetable Noodle Soup

Recipe from Rhonda (Melissa's sister)

Chicken Vegetable Noodle Soup

2 ½ cups water
1 (8 oz) can tomato sauce
10-16 oz bag frozen mixed vegetables (or 2-3 cups fresh)
A handful of noodles or other pasta
2 tsp or 2 cubes chicken bouillon
2 cups cooked chicken (or turkey), cut up

Combine water, noodles, sauce and veggies. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in chicken. Bring to a boil, then simmer 5 minutes or until vegetables are tender. Makes about 6 cups.

Lisa's Notes: To make this a complete pantry meal, use canned chicken and a can or two of mixed vegetables (adding the vegetables near the end, instead of the beginning of cooking)

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