Mother's Day was celebrated at my son and daughter-in-law's home, where we had a great cookout. There was so much food that even eleven people could not put a dent in it! So leftovers were shared with everyone, and you can tell I just got creative with the BBQ chicken I brought home.
I almost called it "Everything but the kitchen sink soup" but I did a search and found there were other recipes with that name.
I learned from my mother to use-up what is available, and it turns out delicious too!
prep time10 Min
cook time45 Min
pieces of bbq'd chicken, with bone in
medium summer squash, cut up
rib of celery diced, or a small amount of leaves
1 1/2 c
medium size shell pasta, uncooked
How To Make
Using a large soup pot, place BBQ'd chicken in it, and add five cups cold water. Bring to a boil, and add sliced vegetables, cover and lower the heat, cooking about thirty minutes.
Remove the pieces of chicken and cut away the meat from the bones, and replace the meat into the pot.
Add pasta and salt, bring to a boil and simmer uncovered about fifteen minutes more.
Add the tomato sauce, and Italian seasoning, and if you wish sample and add salt/pepper to taste.
Other veggies I'd add in the future might include: zucchini and/or green beans.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
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