Soup weather has definitely arrived in Chicago. I whipped up this pot of soup recently for lunch. Easy peasy!
4 chicken bouillon cubes
8 cups of water
1 cup cooked chicken tenderloin (I used frozen precooked chicken from Market Day)
about a dozen sliced baby carrots
2 ribs of celery, slices
Italian season and garlic salt to taste
farfalle pasta (about 8 ounces)
Boil water and add bouillon and seasonings. Toss in veggies and continue to boil about 10 minutes. Add chicken and continue to boil, about 15 more minutes. Add pasta and continue boiling about 12 minutes or until noodles soften.