
Chicken and Vegetable Soup
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried basil
Salt & pepper to taste
1 can diced tomatoes, no added salt
4 cups vegetable or chicken stock, reduced salt
4 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
1 small potato, diced
2 cups cooked shredded chicken
Method
- Heat olive oil in a large casserole pot over medium heat. Add onion and cook for several minutes until softened. Stir in garlic and cook another 30 seconds.
- Stir in thyme, basil, salt, and pepper. Add canned tomatoes and stock and stir well to combine.
- Add frozen vegetables, potato and chicken.
- Bring to a boil, then lower the heat and simmer for 20–25 minutes or until vegetables are cooked.
- Ladle into serving bowls.