Soup is my default weeknight meal in the wintertime. With some toasted french bread and a side salad, we can have a filling meal in less than 30 minutes! Last week I grabbed a few things I had on hand and created a new one that we loved. Paul couldn’t get enough of it! He said I should share it with you – so here’s my recipe for Weeknight Chicken Stew!
Weeknight Chicken Stew
- 6 Cups Chicken Stock
- 1 Can Cream of Chicken Soup (I use fat free)
- 1 Can Diced Tomatoes with Garlic and Onions
- 1 Tablespoon Italian Seasoning
- 1 Cup Cooked Chicken (I used a rotisserie chicken)
- 8 Ounces Bow Tie Pasta
Combine first five ingredients in a large pot. Bring to a boil. Add pasta and cook according to the package directions – although I suggest slightly under cooking the pasta. It will continue to cook while in the hot liquid. Serve with grated Parmesan cheese, if desired.