3 Quarts Chicken Stock
1 Can Tomato Paste
1 Teaspoon Hot Sauce
1 Teaspoon Oregano
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1 Teaspoon Basil
1 Medium Butternut Squash — Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Large Onion — Chopped
1 Can Tomatoes — Chopped
1 Can Chickpeas
Salt And Pepper — To Taste
2 Cups Chicken — Cooked And Chopped
6 Ounces Ziti Pasta — Cooked
Parmesan Cheese — To Taste
Directions
Bring stock to a boil, whisk in tomato paste, hot sauce, oregano, thyme, rosemary, basil and squash. Simmer for 10 minutes. Saute onion in oil and butter for 5 minutes. Add tomatoes and simmer for 5 minutes. Add onion mixture to the soup. Add chickpeas, salt, pepper, and chicken. Simmer for 5 minutes. Place a handful of pasta in a bowl, pour soup over the top and serve with parmesan cheese.
Serves 4
Subject: Wintery Chicken And Pasta Soup (Vermont) 
