Pantry Chicken Soup

I needed to make soup for a sick husband, so I grabbed what I had in the pantry and threw it in a pot. It was pretty good.
Pantry Chicken Soup
Pantry Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    32oz containers of chicken broth

  • 4

    parsnips, sliced into coins

  • 4

    carrots, sliced into coins

  • 2

    stalks celery, chopped

  • 1

    sweet onion, chopped

  • 1

    Tbsp oil

  • 1

    can of corn, drained

  • 1

    can of chicken, drained

  • 1

    package of Ramen

  • 3

    tsp Penzey's Lemon Pepper Seasoning

Directions

Put a soup pot over medium heat and add a bit of oil. Add onion, parsnips, carrots, and celery to the pot and cook for about 5 minutes, until carrots and parsnips start to soften. Add 2 tsp of Lemon Pepper Seasoning, corn, chicken, and the chicken broth. Bring to a boil and then lower to simmer for about 15 minutes, until veggies are softened. Add last tsp of Lemon Pepper Seasoning and the Ramen. Simmer 5 minutes, until Ramen is done. Adjust seasonings and serve.

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