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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 8 |
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This delicious soup is perfect for freezing, so enjoy a warm, hearty meal even on nights when theres no time to prepare one. Just heat, serve and enjoy. I found this recipe in Kraft Food And Family magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 velveeta cheese (8oz) |
14 1/2 ounces chicken broth |
1 ounce good seasons italian dressing |
1 cup uncooked bite-sized pasta |
Directions:
1. Cook and stir meat in 1 tablespoon vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 minutes or until crisp-tender, stirring ocassionally.
2. Add chicken broth, soup base, 2 cups water and salad dressing mix. Bring to a boil.
3. Add pasta; cover. Simmer 10-12 minutes or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
4. Freeze It: Allow soup to cool then portion into smaller container. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed.
5. Reheat It: Reheat small portions, about 2 servings of frozen soup, in the microwave on HIGH for about 5 minutes, stirring halway through.
6. Chicken: 1 pound boneless chicken pieces, 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion, additional 14 1/2oz chicken broth.
7. Beef: 1 pound ground beef, 1 c corn, 1 chopped bell pepper, 16oz Taco Bell Home Originals Salsa.
8. Pizza: 1/4 pound coarsely chopped Oscar Mayer pepperoni (add with the broth), 1 c sliced mushrooms, 1 sm chopped onion, 1 chopped bell pepper, 15oz pizza sauce.
9. Meatless: 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini, 14 1/2oz undrained diced tomatoes, 15 1/2oz drained and rinsed kidney beans.
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