EMERGENCY CHICKEN VEGETABLE SOUP
We've all been there: we need to make something in a hurry, but don't have all of the fresh ingredients or the time to start from scratch. Here's a decent soup made from pantry staples that'll fool many people into believing it's fresh and homemade.
Place the contents of the canned chicken—juice and all—in a large soup pot, along with the dry soup mix, bullion, and dried onion. Add between one and two cups of water, and begin to simmer for an hour or so. Toss in some frozen vegetables if you have any, but don't overdo it—a little goes a long way. Before serving, add the dry pasta and continue to simmer until it is tender.
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