Total Time
25mins
Prep 15 mins
Cook 10 mins

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!

Ingredients Nutrition

  • 12 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)
  • 12 cup frozen crinkle cut carrot (thawed)
  • 1 cup frozen broccoli, florrets (thawed)
  • 1 cup uncooked shell pasta

Directions

  1. Cook pasta according to package directions and set aside.
  2. In a large soup pot pour in the cream of broccoli soup and stir well.
  3. Heat on medium, uncovered and stirring often until it comes to a low boil.
  4. Add the vegetables and chicken and return to boiling.
  5. Turn heat to low and simmer about 5 minutes.
  6. Add the pasta and turn off the heat.
  7. Let stand for about 2-3 minutes, then stir well and enjoy!

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