2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper
Serves about 4
Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.
*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!
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| served with oyster crackers. |
