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I work long hours and don't have time to cook during the week. I wasn't feeling too well and wanted some chicken soup, but didn't have time to make it from scratch. So, I came up with this recipe.
3 - 4 servings
In a medium-sized pot, heat a tablespoon or so of olive oil. Season chicken with the Back of the Yards Garlic Pepper seasoning and add to the pot. Cook until done, and then pour the 4 cans of chicken broth, the cup of carrots, celery, potatoes and the 1/2 can of garbanzo beans in with the chicken. Add salt to taste, and more Back of the Yards Garlic Pepper, if desired.
Bring to a boil, and simmer until the potatoes, carrots and celery are tender. Add the angel hair pasta. Let cook for 4 minutes, until pasta is done.
If you want a soup with more of a bite, use more of the Back of the Yards Garlic Pepper--it really makes the difference in this soup. If the soup will be consumed by children, use less of the pepper.
To combine even more flavor, use The Spice House's Lakeshore Drive Seasoning instead of salt.
It takes about 1/2 hour to make this soup from start to finish.
You can substitute rice for the pasta.
A touch of lemon juice adds another great flavor.
This recipe was provided by Anamae Saavedra from Chicago.