Cilantro Chicken Soup with Pasta

Cilantro Chicken Soup with Pasta

(8-12 servings)

Ingredients:

10 cups Water (can use chicken broth but water is less expensive)

2 whole Carrots, small diced

2 stalks of Celery, small diced

1 small Yellow Onion, small diced

1 Bay Leaf

2 tsp. Minced Garlic

½ tsp. Salt

¼ tsp. Black Pepper

2 cups Cooked, Chopped Chicken (can be white, dark or a mix of chicken)

8 oz. small Pasta (your Choice)

3 tbsp. Chicken Base (less if you use chicken broth) (adjust to your taste)

1 bunch Fresh Cilantro, chopped

Directions:

Put the first 8 ingredients into a 6 to 8 quart pot and bring to a boil over medium-high heat. Reduce heat to medium and continue to cook for 30 minutes. Add chicken and pasta to the pot and continue another 15 minutes. During the last 5 minutes adjust seasoning with the chicken base and then add the cilantro. You may need to add a little more water after the pasta cooks. It depends on how thick you like your soup. Make final adjustment to seasoning and remove the bay leaf before serving.

Note: I don’t peel my carrots when I use them in soups and casseroles. You may want to for looks, but you don’t need to for taste. It’s more of a personal preference and it saves time as well.

Note: Leftover chicken of any source (rotisserie, baked, fried, etc) will work here. Just remove the skin and bones, chop to bite-size and add to soup.

Ideas for Future Efforts