Ingredients

  • 22 cups Chicken Stock
  • 2 pkgs (12 oz each) Large Cut Mirepoix
  • 3 cups cooked chicken from Chicken Stock (see Chicken Stock recipe), shredded
  • ½ cup chopped Italian parsley
  • 1 cup Italian Classics Filini Soup Pasta, cooked per pkg directions
  • salt and pepper to taste

Directions

1. Add stock to large stockpot on MEDIUM; heat 10 min. Stir in mirepoix. Simmer 30 min or until mirepoix veggies are tender.
2. Add chicken and parsley; cook, stirring occasionally, 10 min. Add noodles; cook, stirring, until heated through. Season to taste with salt and pepper.
3. 3-4 cups of shredded chicken will be left over from base recipe.

Notes
3-4 cups of shredded chicken will be left over from base recipe.


Categories
Chicken