Chicken Vegetable Soup
Katrina
ingredients
- 6 cups broth
- 4 skinless chicken thighs
- (or 2 cups cooked chicken or turkey)
- 1 onion, chopped
- 2 carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 1-2 potatoes, peeled & diced
- 1-2 cloves of garlic, smooshed
- 1 small can tomato sauce
- 1 can cream style corn
- 1/2 cup frozen peas
- seasoning to taste
directions
- 1
1. Bring broth and 4 chicken thighs to a boil in a large pot. Cook on medium heat while preparing vegetables. (If using leftover already-cooked chicken or turkey, add with step 3.)
- 2
2. Add onions, carrots, celery, potatoes, garlic.
- 3
3. When veggies are tender and chicken is cooked, remove the thighs and shred. Return chicken to pot along with tomato sauce, cream corn, peas, seasonings.
- 4
4. Simmer 5 more minutes or until time to serve.
Source: Carolyn
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