Roasted Chicken Soup

By March 13, 2012


  • 2 tsp olive oil
  • 2 medium onions, cut in half and thinly sliced
  • 8 cups chicken broth
  • ½ tsp pepper
  • ½ tsp thyme
  • 2 parsnips, sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup pasta (your choice)
  • 2 cups roasted chicken

Instructions: Cook your chicken ahead of time; this is a good use for leftover chicken. Heat the oil and sauté onions until they begin to brown. In large pot heat the broth, and seasonings, add carrots, celery, parsnips and bring to boil. Stir in pasta, chicken and onions. Cook until pasta is tender. Season according to taste.

Abundant Harvest Organics Products found in this recipe: Carrots, Onions, Celery, Parsnips