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Chicken and Vegetable Soup Recipe

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This recipe for Chicken and Vegetable Soup is from Intergenerational Indigenous Cooking Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 cup sliced carrots
2 stalks celery, chopped (about 3/4 cup)
1/2 cup chopped onions
3 cans (14 ounces each) chicken broth
2 cups chopped rotisserie or cooked chicken
1 bay leaf
1/2 teaspoon dried Italian seasoning
Directions:
Directions:
1. Heat oil in Dutch oven or 12-inch skillet*. Add carrots, celery and onion. Cook over medium heat, stirring occasionally, 6 to 8 minutes or until vegetables are soft. Add chicken broth, chicken, bay leaf and Italian seasoning. Bring to a boil.
2. Reduce heat to low. Cook about 10 minutes or until vegetables are soft.
3. Bring soup back to a boil. Add alphabet pasta. Cook, uncovered, over low heat for 10 minutes. Cover; cook 10 minutes until everything cooked.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 mins

 

 

 

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