Quick Chicken & Vegetable Soup
Makes:
4 servings
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
Ingredients
- 1 tablespoon onion (chopped)
- 1 medium red pepper (chopped)
- 1 cup chopped potatoes
- 2 cans low-sodium chicken broth (14.5 ounce cans)
- 1/2 cup cooked chicken (chopped or shredded)
- 1 package mixed vegetables (10 ounce frozen or vegetables of your choice)
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- salt to taste (optional)
Directions
- Wash hands with soap and water.
- Put the tomatoes, potatoes and broth in the pot. Cook on medium heat until they boil.
- Add the onion. Turn the heat to low, and simmer for 10 minutes.
- Add the remaining ingredients.
- Cover the pan.
- Cook for at least 5 more minutes over low heat until vegetables are tender.
Notes
Pennsylvania Nutrition Education Network
