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A quick and easy southwestern-style
pasta and chicken soup. A tasty use for leftover cooked chicken
or turkey.
Vermicelli
Soup
- 1 tablespoon olive or
vegetable oil
8 ounces fideo (coil vermicelli pasta), broken into pieces
3 (14.5-ounce) cans chicken broth
- 1 (16-ounce) jar chunky-style
tomato-based salsa
2 cups water
2 cups cooked, chopped chicken breast meat*
- Heat vegetable oil in
large saucepan over medium-high heat. Add pasta; cook, stirring
constantly, for 3 to 4 minutes or until mixture begins to brown.
- Stir in broth, water and
salsa; cover. Bring to a boil. Reduce heat to medium; cook for
10 to 15 minutes or until pasta is tender.
- Add cooked chicken; cook
for 2 to 3 minutes or until heated through.
Makes 10 servings.
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