Roasted Chicken And Vegetable Soup

• 4 quarts water
• 1/3 cup chicken base
• 3 cups cubed leftover roasted chicken
• 2 -3 cups chopped celery
• 2 small chopped onions
• 2 cups chopped baby carrots
• 1/3 small sweet red pepper, chopped
• 16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
• 1/2 teaspoon ground pepper
• 1 -2 teaspoon poultry seasoning
• 1 -2 teaspoon ground sage
• salt

1. Place water in a large pot. Add the chicken base and stir well.
2. Add all vegetables and turn on medium heat, bringing to a boil.
3. Turn down to a simmer.
4. Cook for about 30 minutes add seasoning and bring back to a boil.
5. Dump in pasta and cook till tender/firm.
6. Add the diced chicken and cook about 5 more minutes.
7. Freezes well.

water, chicken base, chicken, celery, onions, baby carrots, sweet red pepper, cavatappi pasta, ground pepper, poultry seasoning, ground sage, salt

Taken from www.food.com/recipe/roasted-chicken-and-vegetable-soup-139447 (may not work)