Ingredients
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4 quarts water
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1/3 cup chicken base
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3 cups cubed leftover roasted chicken
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2 -3 cups chopped celery
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2 cups chopped baby carrots
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1/3 small sweet red pepper, chopped
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16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
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1/2 teaspoon ground pepper
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1 -2 teaspoon poultry seasoning
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1 -2 teaspoon ground sage
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salt
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2 small chopped onions
Instructions
- Place water in a large pot. Add the chicken base and stir well.
- Add all vegetables and turn on medium heat, bringing to a boil.
- Turn down to a simmer.
- Cook for about 30 minutes add seasoning and bring back to a boil.
- Dump in pasta and cook till tender/firm.
- Add the diced chicken and cook about 5 more minutes.
- Freezes well.