Lemon Pepperpot Asparagus Chicken Soup

This soup adds chicken, vegetables, and noodles together to make a great hearty meal that serves many in about 30 minutes.

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Ingredients:

• 1 cooked, rotisserie chicken
• 4 quarts chicken broth
• 1 Tablespoon lemon pepper (spice)
• 1 Tablespoon sugar
• 2 Tablespoons butter
• 1 cup dry small shell macaroni
• 1 yellow bell pepper, seeds removed and chopped
• 1 red bell pepper, seeds removed and chopped
• 1 box (10 ounces) frozen asparagus cuts
• 1 cup frozen or fresh cut corn kernels
• 2 Tablespoons freshly squeezed lemon juice
• 1/2 cup grated parmesan cheese

Method

1. In large stock pot bring chicken broth to a boil over medium high heat. 2. Reduce heat to medium and stir in red and yellow pepper, frozen asparagus, and corn. Continue to cook until asparagus is tender (about 10 minutes) 3. Remove skin and bones from rotisserie chicken. Cut chicken into bite size pieces and stir into pot. 4. Add lemon pepper and sugar and butter. Stir in dry shell macaroni. Cover and bring to boil, then remove cover and continue heating until pasta shells are tender (10 to 15 minutes). 5. Remove from heat and stir in lemon juice. Serve immediately with garnish of grated parmesan cheese.

Notes: Comments: Nearly every grocery store in town sells rotisserie chicken! So this soup is extremely EASY to make and is ready to eat in less than 30 minutes from start to finish! It's a great change of pace from traditional chicken soup and is just as comforting. Also, some of the ingredients just pop into the shell macaroni for wonderful little surprise flavor bursts! You can freeze any leftover soup, but usually everyone wants seconds! For the chicken broth I prefer to use dry powdered broth in a jar instead of cubes, because they dissolve beautifully. Whether you choose to use dry powdered chicken broth or chicken bouillon cubes, the package directions will let you know how much to use to mix with 4 quarts of water.

Number of servings: 12

Submitted By: sprout678
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