Combine olive oil, chicken and onion in a soup kettle and saut� until chicken is done. Add rice vegetable blend, chicken broth and water. Bring to boil, cover, reduce heat and simmer for 30 minutes. Add pasta and cook for an additional 10 minutes. Combine soup base with 3 Tbsp. cold water and stir with a fork until smooth. Add to soup while stirring. Cover and cook an additional 5 minutes.
Makes approx. 8 (1 cup) servings.
For a homemade, quick and easy vegetable beef soup, replace the chicken with chopped steak and replace the chicken broth with beef broth.
8 servings Classic Artisan Soup Mix All Natural Canterbury Naturals
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