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Quick Country Cupboard Soup


"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."
Original recipe yield: 6 servings.
Servings:
6

INGREDIENTS:

  • 1/2 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
  • 1/4 teaspoon Italian seasoning
  • 1 dash hot pepper sauce
  • 1/2 cup seashell pasta
  • ground black pepper to taste

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.