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We hope you got insight from reading it, now let’s go back to lee minnichelli's savory chicken soup fusf recipe. You can have lee minnichelli's savory chicken soup fusf using 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Lee Minnichelli's Savory Chicken Soup FUSF:
- You need 2 tbsp olive oil
- Provide 1/2 lb (more or less) boneless chicken breast (or left over chicken), cut into small pieces
- Provide 1-2 onions, diced
- Get 1-2 cloves minced garlic
- Get 8-12 cups water (or chicken stock)
- Use 2-4 celery stalks, diced
- Take Carrots cut in small pieces (use more or less to your liking)
- Get Chicken bouillon, amount according to amount of water used (I use Better than Bullion in a jar)
- Use 2 Bay leaves
- Take Oregano to taste (dried)
- Provide Basil to taste (dried)
- You need 1/4 tsp Cayenne pepper
- Provide 1/2 cup tomato sauce (left over jarred or whatever you have)
- Use to taste Salt and pepper
- Provide 1/2 cup or more, according to how noodley you like your soup, of one of the following: orzo, dittalini, macaroni, or any noodle you prefer
Instructions to make Lee Minnichelli's Savory Chicken Soup FUSF:
- Pour olive oil in a large soup pot. Add onion and garlic and cook over medium heat until translucent.
- Add chicken pieces and cook until done.
- Add water and bullion (or chicken stock). Add diced celery and carrots. Add tomato sauce. Bring to a boil.
- Turn heat to simmer and add spices. Simmer for at least 15-30 minutes.
- Bring to a boil again and add noodles. Lower heat and cook until noodles are done, stir occasionally to prevent noodles from sticking to bottom of pan, according to package directions.
- Enjoy!
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