Vegetable Chicken Soup

Vegetable Chicken Soup



1 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped carrot

1/4 cup butter

2 cups cooked chicken, cubed

2 (14-ounces) cans chicken broth

1 cup water

1/2 cup frozen peas

1/2 teaspoon ground black pepper

1/2 cup dried parsley flakes

1 cup Dakota Growers Alphabets


  Directions In Dutch oven over medium heat, melt butter and cook celery, onion and carrot until tender-crisp, about 5 minutes. Add broth, pasta, chicken, peas, pepper and parsley. Bring to a boil, reduce heat and cook for 10 minutes or until pasta is tender. Stir occasionally. Add more water if desired. Servings 4