Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 8 cups chicken stock (see note)
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 3 bacon slices, crispy cooked and crumbled
- 1 cup linguine, broken in 1 inch lengths, then measured
- 1 1/2 cups diced cooked chicken
- 1/4 tsp salt
Details
Servings 8
Preparation
Step 1
Put chicken stock, carrot, celergy, onion and bacon into large pot. Bring to a boil. Cover. Cook until vegetables are tender.
Add linguine, chicken and salt. Boil, uncovered for about 15 minutes more until linguine is tender.
NOTE: Chicken stock can be made using 8 cups water plus 3 tbsp chicken bouillon powder.
Review this recipe