Friday, April 25, 2008

Anytime Chicken Soup

2 quarts chicken stock
1 cup each: onion
celery
carrots
baby corn
sweet peas
1 1/2 cups chicken meat (cooked)
2 cups pasta of choice (cooked and cooled)
salt and pepper (to taste)

Heat stock. Add vegetables and meat. Bring to a good simmer. Add pasta. Season with salt and pepper. Bring to a boil and serve immediately.

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