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Quick Chicken Soups Recipe

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This recipe for Quick Chicken Soups is from The Balasco Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Quick Quick Chicken Soup

3 cups rotisserie chicken, shredded
1 qt. chicken broth
4 cups cold water
4 oz. angel hair pasta, broken into 1" pieces
1 (16oz.) pkg. frozen mixed vegetables or canned
salt and pepper to taste
3 tbsp. prepared pesto

1. In a large pot, heat the broth and water to a boil.
2. Add pasta to pot. Cook 3 minutes.
3. Stir in the vegetables and chicken. Cooked 2 min., until vegetables are heated through.
4. Season with salt and pepper.
5. When serving, swirl 1/2 tbsp. pesto into each bowl.

Quick Chicken Soup

2 cups shredded or cut up rotisserie chicken
olive oil to cover bottom of pan
1 onion, chopped
2 carrots, peeled and sliced
1 garlic clove, chopped
tsp. black pepper
tsp. salt
1 thyme sprig (optional)
3 cups low sodium chicken broth
1 - (15 oz.) can no salt diced tomatoes, undrained
1 cup fresh green beans*
cup uncooked orzo or tiny star pastina
grated Pecorino Romano cheese

*spinach or zucchini can be swapped

1. Heat the oil in a large pot over medium-high heat.
2. Add onion and next 5 ingredients. Saute 4 minutes.
3. Add broth and tomatoes. Bring to a boil.
4. Add pasta and green beans. Cook 5 minutes.
5. Stir in chicken. Discard thyme.
6. Sprinkle grated cheese when serving.

Personal Notes:
Personal Notes:
These are quick because the chicken is already cooked. Rotisserie chickens are available in all supermarkets today.




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