Chicken Vegetable Soup

This soup comes together in a snap and has such a lovely flavor. Make the perfect lunch by combining it with my rustic bread and herbed butter! 

Ingredients:

1 tbsp butter

1 medium onion, finely chopped

2 cups frozen mixed vegetables

1 can great northern beans, rinsed and drained

8 cups chicken broth

3 cups cooked white rice

3 cups shredded rotisserie chicken

1/2 tsp dried marjoram

1/2 tsp Herbes de Provence

1/2 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp salt

2 bay leaves

1 tbsp dried parsley

Directions:

In a large stock pot, sauté the onion in butter for about 3 minutes, or until translucent.

Add in the remaining ingredients. 

Bring to a boil, then simmer for 30 minutes. Remove the bay leaves. 

Makes 8-10 servings.

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