Quick Country Cupboard Soup recipe

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Ingredients

½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced potatoes
2 (1 ounce) packages dry onion soup mix
2 tablespoons white sugar
4 cups water
1 (28 ounce) can crushed tomatoes
¼ teaspoon Italian seasoning
1 dash hot pepper sauce
½ cup seashell pasta
ground black pepper to taste

Nutrition Info

193.1 calories
carbohydrate: 32.8 g
cholesterol: 22 mg
fat: 2.1 g
fiber: 4.5 g
protein: 13.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1042.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, heat oil over medium heat, add meat and brown lightly.

  2. Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.

  3. Bring to a boil, add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Recipe Yield

6 servings

Recipe Note

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

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