Prep Time: 15 minutes
Cooking Time: 90 minutes
A yummy and easy to prepare chicken veggie soup from my friend Carol. Look to Carol’s comments, below, for some awesome variations!
1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced (how to)
1 whole roasted chicken
1 stalk celery, sliced
2 bags (12 oz.) frozen mixed vegetables
1 tsp. salt
1/4 tsp. pepper
1. Heat the olive oil in a large sauté pan. When heated to medium, add the onion and garlic powder and cook until onion is tender and translucent.
2. Skin and debone the chicken. Put the skin and bones into a large stock pot with the sautéed onions. Over medium heat, bring the water to a boil; lower heat to simmer. Simmer for 30 minutes.
3. Shred or cube 3 cups of chicken while the stock simmers.
4. Strain the stock to remove the skin and bones. Add the frozen vegetables, celery, and chicken. Return to a simmer for 20 minutes. Stir and Enjoy!
You can add ingredients like beans, canned tomatoes, etc.
One variation is to add a big jar of salsa and a can of black beans to the broth along with the vegetables and put some tortilla strips or chips on top when serving – BAM! Tortilla soup.