CHICKEN NOODLE SOUP Garden Vegetable
Makes 6 servings
2 cups water
1 46 ounce carton chicken broth
1 tablespoon olive oil
½ cup onions, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 ounces fusilli pasta
2 ½ cups shredded skinless, boneless chicken breast
4 tablespoons Garden Vegetable Seasoning
1. In a medium stock pot over medium-high heat add oil, onions, celery, carrots; sauté about 3 minutes or until almost tender, stirring frequently.
2. Add chicken broth, water, and Garden Vegetable Seasoning; bring to a boil.
3. Stir in shredded chicken breast, salt and pepper; let simmer for at least one hour.
4. Cook fusilli pasta al dente, according to package directions, drain and add to soup.