Chicken Veggie Soup is a light rich chicken pasta soup made with brown rice pasta and freeze dried veggies. The texture is a soft noodle with a golden colored broth. It is also cholesterol free and has great taste. Adding a can of cooked chicken makes a great meal. Has no meat products and great for vegans.

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Ingredients

Brown rice pasta (brown rice flour and bran (organic)), dehydrated celery, carrots, red and green peppers, onions, parsley, tomatoes, freeze dried potatoes, black pepper.

Directions

In a large pot, add 8 cups water and 1 lb. chopped chicken. Boil over medium heat 15 minutes. Add 2 more cups water, 1/4 cup butter and bring back to a boil. Add package mix. Boil for 10 minutes, stirring often. Reduce heat and simmer for 10 minutes. ***For a richer flavor, replace 2 cups water with 2 cups chicken broth.