Here’s a winter favorite called Chicken and Vegetable Soup Romano from the cookbook “Two At The Table” (cover pic and link below). In addition to diced cooked chicken and pasta shells, it has tons of vegetables: onion, celery, green pepper, green beans, carrots, diced tomatoes, zucchini and yellow squash, and chickpeas. Despite what the recipe says, give yourself a full hour and throw in a couple of bay leaves for additional flavor. When I’m in a hurry, I stop off at the local PCC and pick up some roasted chicken breast; otherwise, I would need to cook my own chicken (sounds like a metaphor, doesn’t it?). I alway double the recipe so I can use up a full can of diced tomatoes and a box of chicken broth.
The recipe comes from this book, available on Amazon.
