Versatile Herbed Chicken Vegetable Soup
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 7 cups chicken stock
- 2 carrots, thinly sliced
- 1 stalk celery, finely diced
- 1 leek, halved lengthwise and thinly sliced
- 1 cup peas, thawed if frozen
- 2 cups cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta shapes)
- 2 cups cooked chicken meat, sliced or cubed
- 2 teaspoons chopped tarragon, fresh or dry
- 1 tablespoon chopped parsley, fresh or dry
- salt and pepper
directions
- Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
- Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
- Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
- Season with salt and pepper to taste.
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