Pantry Chicken Soup

By jobustitch

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.

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

Details

Servings 8

Preparation

Step 1

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.