Enjoy this comforting bowl of Penne Chicken Soup. It’s like grandmas but better.
School started for us this past Monday with one going into Kindergarten and the other one attending early preschool classes. The kids come home bursting with excitement and then it slowly dwindles down after dinner. The cries start right after this once they realize that they are more exhausted than what they let on.
Now as parents we all just wait for the first sniffles, cold symptoms and other sicknesses that lurk around all kids at school. This is where this Penne Chicken Soup will come in handy. Think classic Chicken Noodle Soup except with a twist on the noodles.
In fact I think the kids enjoyed this soup more because of the different noodles used for this recipe. Both kids and my husband enjoyed this dish and were asking for seconds. It’s always a good sign when you are serving soup over pizza and everyone wants more of the dish.
This Penne Chicken Soup is perfect as a freezer meal and is best served with warm cornbread or toasted rustic bread.
*Tip – Add more water to mixture before you freeze if you notice that the liquid is running low.
ENJOY ~ Meagan
Add 6 cups of water and chicken stock to a large pot and bring to a boil. Add salt and bouillon cube and stir until dissolved. Stir in the celery, baby carrots and Italian seasoning and cook on high for 20 minutes. Add chicken and cook on simmer for 1 hour.
Bring the pot back up to a boil and stir in penne pasta and one cup of water. Cook until tender and then add to bowl before serving.
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