Slightly Spicy Chicken Soup

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 15
• 6 quarts water
• 3 boneless skinless chicken breasts, cubed
• 3 tablespoons olive oil
• 1 medium red onion, diced
• 3 cups frozen corn
• 6 chicken bouillon cubes (1 tsp each)
• 8 -9 ounces chicken gravy mix (approx 6 packets)
• 5 -6 red potatoes, washed and thinly sliced
• 8 ounces small shell pasta, uncooked (or wide egg noodles)
• 3 tablespoons dried basil
• 3 tablespoons dried thyme
• 2 tablespoons dried oregano
• 1 tablespoon garlic salt or 1 tablespoon garlic powder
• 2 tablespoons cayenne pepper (adjust to taste)
• 10 -12 drops tabasco sauce (adjust to taste)

Recipe

• 1 in a very large (7-8 qt) stock pot add water and bouillon cubes and bring to a boil.
• 2 while water is coming to temperature, add onions and chicken to a hot frying pan with the olive oil, cooking until chicken is no longer pink on the outside and onions are translucent.
• 3 when water comes to a rapid boil, reduce heat and add all ingredients including the cooked chicken and onions. stir ingredients thoroughly.
• 4 when all ingredients have been added to pot, cover and simmer on medium-low for 45-50 minutes or until potatoes are tender enough to be cut with a spoon.
• 5 this recipe can easily translate to a crockpot also. add the noodles in the last hour if cooking on low, or the last 1/2 hour if cooking on high.