If you have leftover chicken or turkey this is a very quick and easy way to enjoy chicken soup. If you don’t have leftover chicken, sauté a breast and you’re in business almost as quickly.
1 large onion, chopped
2 stalks celery, sliced
2 tablespoons flour
4 cups water
1 cup pasta
1/8 teaspoon ground black pepper
1 1/2 tablespoons chicken bouillon granules
1 teaspoon thyme leaves (not ground)
1/2 teaspoon crushed sage
2 cups frozen mixed vegetables
2 cups cubed cooked chicken or turkey meat (about two medium boneless chicken breasts)
1. Sautee the onion
and celery until tender in butter. Add the flour and stir it into the
melted butter until smooth. Gradually add the water, stirring to disperse
the browned flour. Add the pasta and bring the mixture to a boil. Reduce
the heat so that the mixture will simmer.
2. Add the pepper, chicken bouillon granules, herbs, and vegetables and continue simmering until the pasta is tender, adding more water if necessary. Add the cooked chicken. Serve hot.