Roasted Chicken and Vegetable Soup

5.0(7)

My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

by startnover·published 2005-09-28

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Servings

(8–10)

Total time

1h 30m

prep 30 min

Calories / serving

237 kcal

Ingredients (12)

serves

4 quarts waterwater
1/3 cup chicken basechicken-base
3 cups cubed leftover roasted chickenchicken
2 -3 cups chopped celerycelery
2 small chopped onionsonion
2 cups chopped baby carrotscarrot
1/3 small sweet red pepper, choppedpepper
16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
1/2 teaspoon ground pepperpepper
1 -2 teaspoon poultry seasoningpoultry-seasoning
1 -2 teaspoon ground sagesage
saltsalt

Instructions (7 steps)

01Place water in a large pot. Add the chicken base and stir well.
02Add all vegetables and turn on medium heat, bringing to a boil.
03Turn down to a simmer.

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