Fresh chicken makes this soup healthy and tasty. Using boneless, skinless chicken thighs, helps this soup cook-up tender and moist. Also, I like to cube the chicken before cooking so folks can chow down without need for a fork and knife–just a spoon. This dish is really versatile . . . I’ve cooked it when on camping trips, served it to large groups, carried it to friends that weren’t feeling up to par, frozen it for later (and it re-heats well). My family can’t resist a hot bowl of Chicken Vegetable Soup!
Chicken Vegetable Soup Ingredients:
- Chicken, 1 pound, fresh, cut into bite-size pieces
- Mixed vegetables, 15 ounce can
- Mushrooms, 4 ounce can
Put the Chicken Vegetable Soup together:
Place the cubed chicken in 2 quarts of water in a 4-quart saucepan. Bring to a boil, reduce heat to medium and cook for approximately 15 minutes. Add the canned mixed vegetables and mushrooms, return to boil. Stir and season to taste (seasoning suggestions: salt, pepper, rosemary). Serve with shredded cheese garnish for a special treat!
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