Saturday, September 26, 2009


3 whole chicken breasts, cooked and diced

6 C. chicken broth

1 lb pork sausage, cooked and drained

2 carrots diced

3 ribs celery diced

2 zucchini diced (optional)

1 onion diced

4 cans crushed tomatoes, partly drained

1 can kidney beans drained and rinsed

3 cloves garlic minced

2 tsp. salt


3 TB parsley

1 tsp basil

2 bay leaves

8 oz. pasta of your choice, cooked and drained

1/2 c. chopped spinach

Cook chicken in broth. Cook veggies in broth until tender, but still a little crisp. Add remaining ingredients and simmer. The longer you simmer this soup the more liquid the noodles absorb. Do not over cook!

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