Ingredients
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salt, to taste
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water
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3 carrots (coined or diced)
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3 zucchini, small to medium (chopped or diced)
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3 stalks celery, chopped
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1/2 cup white wine, whatever you have available (I used Alice White Chardonnay)
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1/2 teaspoon white pepper, to taste
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2 tablespoons garlic powder, plus
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2 teaspoons garlic powder
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1 tablespoon poultry seasoning
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1 teaspoon luzianne's cajun seasoning
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1 tablespoon mccormick's brand McCormick's Montreal Brand steak seasoning (dry seasoning)
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5 ounces stelle pasta (star shaped or your favorite soup pasta)
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black pepper, to taste
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1 roasting chicken, cut up
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1/4-1/2 cup walla walla onion, if available
Instructions
- Fill a large pot 2/3 full with water and bring to a boil.
- Add chicken parts with 2 tsp garlic powder, salt and black pepper and cook for 45 minutes.
- Remove from heat and separate chicken from broth with a strainer saving broth and placing back into large pot over medium-high heat.
- Allow chicken to cool while adding all veggies to broth and spices (adjust to your taste).
- Once cool enough, remove bones, skin and excess fat from chicken saving good meat for soup.
- Add to soup along with pasta and cook for 6-7 minutes (or as per package directions depending on your pasta).
- Serve with crusty bread and garnish with shredded 3 cheese blend (parmesean, romano, asagio) if desired.
- Enjoy! ;).