Quick Chicken & Vegetable Soup

A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.

Makes

4 servings

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

1. Wash hands with soap and water.
2. Put the tomatoes, potatoes and broth in the pot. Cook on medium heat until they boil.
3. Add the onion. Turn the heat to low, and simmer for 10 minutes.
4. Add the remaining ingredients.
5. Cover the pan.
6. Cook for at least 5 more minutes over low heat until vegetables are tender.

Notes

Use only cooked chicken for this recipe. This easy recipe has much less sodium than canned soups. Learn more about: Onions Tomatoes Potatoes Herbs