Try this delicious, filling soup when the winter weather has you indoors!

Ingredients:

10 cups water
10 ¾ oz. can Cream of Celery Soup
10 ¾ oz. can Cream of Chicken Soup
10 cubes Chicken Bouillon
1 ½   oz. package Onion Soup Mix
2 10 ½ oz. cans chicken, drained
8 oz. Country Pasta Wide Egg Pasta (1/2 pkg.), uncooked

Directions:

Bring water to a boil in a stockpot; add bouillon cubes and boil until dissolved. Add chicken, soups and soup mix; return to a boil. Stir in pasta; bring back to a boil. Reduce heat and simmer until pasta is tender, 8 to 12 minutes.

For a more colorful, healthy soup, add 1 cup chopped carrots, 1 cup chopped celery and ¼ cup sliced green onions while pasta is simmering.  Makes 8 to 10 servings.

Ingredients:
5 boneless, skinless chicken thighs
3 tsp. garlic salt
1/2 tsp. black pepper
2 C. water
1 14 oz. can chicken broth
2 Tbsp. butter
16 oz. Country Pasta Egg Pasta, uncooked.

Directions:
Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces. Add pasta, cover tightly and cook on medium heat for 22 minutes (or until pasta is desired tenderness), stirring occasionally. Vegetables, such as broccoli, zucchini, etc. may be added with the pasta.

Recipe submitted by R. Kiser of West Virginia

Ingredients:

1 C. broccoli, chopped
1 C. cauliflower, chopped
2 stalks celery, chopped
1 cucumber, chopped
1/2 onion, chopped
1/2 C. Parmesan cheese
2 tomatoes, chopped
Italian Dressing of choice, enough to moisten pasta (approx. 1/2 bottle)
8 oz. Country Pasta, cooked and drained

Directions:

Combine all ingredients together in bowl. Cover and chill.

Ingredients:
1 lb. Country Pasta
1 small bottle Italian dressing
1 Pkg. dry Italian dressing
1/2 C. Parmesan cheese
1 can sliced black olives
1 tomato, chopped
1 green pepper, chopped
1 onion, chopped

Directions:
Cook and drain pasta. Rinse with cold water. Add both dressings and cheese. Toss well. Cool. Add remaining ingredients and chill. Wonderful for barbecues.

Ingredients:

8 ounces Country Pasta egg pasta — cut into 3-inch pieces
1 tablespoon olive or vegetable oil
2 cups canned whole kernel corn
1 can large black olives, sliced
12 cherry tomatoes — quartered
¾  cup thinly sliced green onions
¼  cup minced fresh cilantro
6 strips bacon — cooked and crumbled

***DRESSING***

1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
¼  teaspoon paprika
1 dash pepper

Directions:

Cook pasta according to package directions. Place in a large bowl; toss with oil. Add the next five ingredients; stir in ¾ of the bacon.  In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Serves 4.

Ingredients:
16 ounces Country Pasta Egg or Wide Egg Pasta
1-9 oz. box frozen artichoke hearts, thawed
1 pound small mushrooms, trimmed
1 pound boneless, skinless chicken breast halves
1-cup of ranch salad dressing
1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Directions:
Prepare the pasta according to the package directions. Drain and rinse under cold water. Pour into a large serving bowl, set aside.

Skewer mushrooms and artichoke hearts separately. Over medium/hot heat, grill the chicken until cooked through. Grill the mushrooms and artichoke hearts until tender and browned.

Remove the chicken from the grill and allow to cool slightly. Remove the mushrooms and artichokes from skewers; add to the pasta. Slice chicken into bite-size pieces and add to pasta. Add ranch dressing to salad and toss gently. Garnish with chives or scallions.

Serves 6

Ingredients:
8 oz. Country Pasta Egg Pasta, uncooked
1 small red onion, finely chopped
3 slices cooked bacon, crumbled
1/2 pound mushrooms, sliced
1/2 pound spinach, washed thoroughly and thickly sliced
3 hard boiled eggs, sliced

Tarragon-Blue Cheese Vinaigrette:
1/4 C. vegetable oil or olive oil
2 oz. crumbled blue cheese
1/4 C. tarragon vinegar
Salt and freshly ground black pepper to taste

Directions:
Prepare pasta according to package directions, drain. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl. Toss the pasta with the vinaigrette. Spread the spinach over a large platter. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices. National Pasta Association Recipe.

Serves 6