Bought pounds of boneless, skinless chicken breast and wrapped it all in foil and baked it with chicken rub and sesame seeds (because I needed to use up the rest of it so I could throw out the very large container!). Use a little of the chicken for this soup. Cut some for salad topping. Freeze the rest for later.
1 large baked chicken breast, shredded
1/2 cup of small shell pasta
1 Tablespoon powdered chicken bouillon and water
bag of frozen stir fry veggies (thought I was grabbing the mixed veggie bag so I accidently created something else!) with asparagus, bell peppers, yellow squash, broccoli, carrots, sugar snap peas, and cauliflower (Wal-Mart’s Asparagus Stir Fry).
1 – 2 Tablespoons of soy sauce (I added this after we ate some. It just needed something. Try it without first, you may not want to add it.)
If desired: 1 Tablespoon cornstarch dissolved in 1/4 cup water (hey, I bought it and now I can add it to thicken my soups)
Boil pasta as directed. Drain and add all other ingredients. Heat thoroughly. Enjoy.