Roasted Chicken And Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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