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NOTE: (FOR SLOW COOKERS, PLEASE FOLLOW the RECOMMENDED COOKING TIME FOR CHICKEN VEGETABLE SOUP).
SOUP INGREDIENTS:
2oz(56g) Banza gluten free ROTINI (check to make sure it is certified gluten free) or Chickapea Spirals or Wheat ROTINI
1 BONELESS CHICKEN THIGH cut into (large olive size) pieces
2 cups(473ml) Chicken Broth
3/4 cup(177ml) each(Green Beans, Pinto Beans, Corn)
1/4cup(125g) SHREDDED CARROTS
1-2 tablespoons(15-30ml) CHOPPED PARSLEY CROWNS
OPTIONAL: 1 TABLESPOON SLICED PIMENTOS
1-3 WYLER'S CHICKEN FLAVORED BOUILLON CUBES.
NOTE: Bouillon Cubes have a lot of SALT most of the time!
*I GET THE "Banza Rotini" at Walmart.
- PASTA DIRECTIONS: STEP 1.
1. FILL A 1-2qt(1-2 liter) SAUCE PAN 3/4 FULL OF WATER and BRING IT TO A ROLLING BOIL
2. Put the Rotini in the pan
3. AFTER ADDING THE PASTA, TURN THE BURNER DOWN A LITTLE, then, STIR it EVERY 3-5 MINUTES FOR A TOTAL OF 18 - 22 MINUTES or UNTIL DESIRED TENDERNESS.
4. TAKE the PASTA OFF THE BURNER AND LET IT COOL
SOUP STOCK DIRECTIONS: STEP 2
1. PUT THE REST OF THE INGREDIENTS EXCEPT THE CHICKEN BROTH IN A 3qt(3litre) Saucepan and fill it with water a little less than half full, then let it low boil for about 30- 45 minutes. (*Important make sure the pan reaches at least 170℉(77 ℃) - for at least 15 minutes.)
NOTE: CHICKEN BROTH MAY have a lot of SALT!
2. If the pan is real full poor a little water out.
NEXT: POUR THE CHICKEN BROTH IN THE PAN. THEN PUT THE PASTA IN THE PAN USING A PAIR OF TONGS AND COOK THE SOUP FOR 5-8 MINUTES AT A LOW BOIL.
3. TURN THE STOVE OFF and TAKE THE SOUP OFF THE BURNER & LET IT COOL.
4. AFTER IT COOLS, IT IS READY TO SERVE.
THIS RECIPE MAKES ABOUT: 2qt(2 liter).
CHICKPEA or PASTA CHICKEN SOUP RECIPE
CHICKEN SOUP
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SOUP INGREDIENTS:
2oz(56g) Banza gluten free (check to make sure it is certified gluten free) or Wheat SPAGHETTI
1 BONELESS CHICKEN THIGH cut into (large olive size) pieces
1/4cup(125g) SHREDDED CARROTS
1-2 TABLESPOONS CHOPPED PARSLEY CROWNS
OPTIONAL: 1 TABLESPOON SLICED PIMENTOS
1-3 WYLER'S CHICKEN FLAVORED BOUILLON CUBES.
NOTE: CHICKEN BROTH MAY have a lot of SALT!
*I GET THE "Banza Spaghetti" at Walmart.
- PASTA DIRECTIONS: STEP 1.
1. FILL A 1-2qt(1-2 liter) SAUCE PAN 3/4 FULL OF WATER and BRING IT TO A ROLLING BOIL
2. BREAK about 1/4 OF THE PASTA AS SHOWN
Then use a pair of scissors to cut off the plastic at the short end and hold the larger spaghetti and pour the smaller spaghetti into the pan. Then stir it up.
3. AFTER ADDING THE PASTA, TURN THE BURNER DOWN A LITTLE, then, STIR it EVERY 3-5 MINUTES FOR A TOTAL OF 18 - 22 MINUTES or UNTIL DESIRED TENDERNESS.
4. TAKE the PASTA OFF THE BURNER AND LET IT COOL
SOUP STOCK DIRECTIONS: STEP 2
1. PUT THE REST OF THE INGREDIENTS IN A 3qt(3litre) Saucepan and fill it with water a little less than half full, then let it low boil for about 30- 45 minutes. (*Important make sure the pan reaches at least 170℉(77 ℃) - for at least 15 minutes.)
2. PUT THE PASTA IN THE PAN USING A PAIR OF TONGS AND COOK THE SOUP FOR 5-8 MINUTES AT A LOW BOIL.
3. TURN THE STOVE OFF and TAKE THE SOUP OFF THE BURNER & LET IT COOL.
4. AFTER IT COOLS, IT IS READY TO SERVE.
5. THE SMALL DISH OF WALNUTS OPTIONAL
THIS RECIPE MAKES ABOUT: 1.5qt(1.5 liter).
Life Over 56 
