Chicken and Veggie Pot Pie Soup | San Giorgio

Ingredients

• Servings: 8
• Prep: 10
• Cook Time: 70
• In 5-quart Dutch oven or stockpot, cook chicken in boiling water with salt, saffron, if desired and pepper until done (about 45 minutes).
• Remove chicken from pot; set aside. Skim off excess fat, if desired.
• Add potatoes, carrots, celery and onion; heat to boiling and cook 5 minutes.
• Stir in parsley and uncooked pasta; boil 11 to 13 minutes or until pasta is tender.
• Meanwhile, remove chicken from bones; cut into 1-1/2-inch pieces.
• Stir chicken into Pot Pie mixture; heat thoroughly.