Grandma janice's chicken soup
Recipe by Debbie Edwards
Ingredients for 4-6 people
6 cups chicen broth
1 cup carrots, sliced
1 cup celery, slice
1 10 ounce package frozen peas
2 cups cooked chicken, cut into bite-sized pieces (4 chicken breasts)
1 cup drained, cooked macaroni twists (curly)
1/2 teaspoon pepper
Medium
Directions
1. Cook carrots and celery in broth until tender (covered about 8-10 minutes) Add peas and chicken. Simmer 4 minutes. Stir in macaroni and pepper and heat through
main courses July 13, 2017 19:06
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This recipe Grandma added to the Buchanan cookbook. If you try it let everyone know if you liked it.