Post by Kathy on Aug 11, 2018 16:44:58 GMT
Wagon Wheel Chicken Veggie Soup
We love Wagon Wheel pasta and veggie soup so when I had some Wagon Wheels to use up and we were wanting veggie soup I thought what a great combination! Along with the ground chicken that I had in the freezer it was going to be the perfect soup and I was right! The 6 quart pot of soup that I made disappeared in 2 days!
The veggies and seasonings worked well together! A hearty tasting soup even though it was made with water which was a little less calories than using broth or juices and less calories was a good thing!
So many soups and not enough time to make all of them! This was a good one!
1 Tablespoon Extra Virgin Olive Oil
1 pound ground chicken, browned and crumbled
1 medium onion, diced
2 bell peppers, diced (I used red and yellow)
4 cups cabbage, chopped
3 stalks celery, diced
1 cup shredded or diced carrots
2 envelopes dry onion soup mix, divided
1 teaspoon Mrs. Dash Original Seasoning Mix
cracked black pepper to taste
garlic powder to taste
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can tomato sauce
1 (14.5) ounce can green beans, drained (or use fresh green beans)
1 teaspoon chicken bouillon granules
1 teaspoon beef granules
water to cover, filling up 6 quart pot
wagon wheel pasta (Rotelle pasta)
In an 6 quart pot, heat olive oil and brown and crumble ground chicken.
When chicken is done add onion, peppers, cabbage, celery and carrots and then 1 package Onion Soup Mix, pepper and garlic powder. Mix well.
Add tomatoes, tomato sauce, green beans, remaining pack of Onion Soup Mix, chicken and beef bouillon. Mix well.
Add water to fill up the 6 quart pot. Mix well.
Bring to a boil and boil 30 minutes, covered and then simmer uncovered 1-2 hours or until cabbage and veggies are tender.
Turn heat off and don't stir for 1 hour so soup can thicken up.
Cook pasta according to box instructions.
You can add pasta to each bowl is what I did or put pasta in the pot with the soup.
