Chicken Veggie Soup     Serves 4 - 6  
 

• 1  Cup cooked chicken, diced
• 7  Cups Real Chicken Broth
• ½  Cup tubettini pasta
• ¾  Cup peas
• ¾  Cup corn kernels
• 2  Carrots, sliced
• 1  Celery stalk, sliced
• 2  Tablespoons fresh Italian parsley, minced
• ½  Onion, chopped
• Salt and freshly ground black pepper

 
   
 
 
 
     1. In a large saucepot, add the chicken broth, onion, carrots, celery,
         parsley, salt and pepper. Bring to a boil.
 
     2. Add the chicken, pasta, corn and peas. Return to a boil and lower
         the flame. Stir and simmer 15 minutes until pasta is tender.
 

 
 

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