Broccoli Chicken Soup
"I was in the mood for a hearty soup one day and made this out of things I had in the pantry. I liked the result very much!"
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 lb cooked diced chicken
- 2 (10 1/2 ounce) cans cream of broccoli soup (diluted, I like to use milk because it's creamier but water will work)
- 1 (4 ounce) can mushrooms (drained)
- 1⁄2 cup frozen crinkle cut carrot (thawed)
- 1 cup frozen broccoli, florrets (thawed)
- 1 cup uncooked shell pasta
directions
- Cook pasta according to package directions and set aside.
- In a large soup pot pour in the cream of broccoli soup and stir well.
- Heat on medium, uncovered and stirring often until it comes to a low boil.
- Add the vegetables and chicken and return to boiling.
- Turn heat to low and simmer about 5 minutes.
- Add the pasta and turn off the heat.
- Let stand for about 2-3 minutes, then stir well and enjoy!
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RECIPE SUBMITTED BY
Steph Doll
Buena Vista, 0
<p>I learned to cook when I was about 12 years old and have always enjoyed it. We had a large family. My parents, 4 kids, usually about 3 foster children and sometimes a friend and maybe even their children lived in one house. On top of that there were always some of our friends around too. I am German and grew up there until I was 15 and my parents moved to Colorado. Now I only cook for 4 people. My husband Rick, my daugther Theresa (6), my son Timothy (5) and of course myself. My husband is a very picky eater (he hates tomatoes, onions, peppers, eggs and anything with a cream/milk based sauce or gravy), so I'm always scouting for new recipes he might enjoy.</p>
