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Chicken Vegetable Soup
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- 1 onion diced
- 2 tablespoons butter
- 2 potatoes peeled and cut into 1/2″ cubes
- 1 tablespoon flour
- 4 cups chicken broth
- 14 ½ ounces can diced tomatoes with juices
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups frozen mixed vegetables defrosted
- 2 cups cooked chicken
- 2 teaspoons fresh parsley chopped
Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
Stir in vegetables and chicken. Simmer 5 minutes more.
Taste and season with salt and pepper.
Garnish with parsley and serve.
Saturated Fat: 5g
Vitamin A: 4931IU
Vitamin C: 38mg
This recipe was featured on BestRecipeFinder.
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