Friday, October 26, 2012

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

Chicken & Vegetable Soup


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


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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