Quick Chicken & Vegetable Soup | MyPlate
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myplate-prod.azureedge.us.
Ingredients
- 1 tablespoon onion (chopped)
- 1 medium red pepper (chopped)
- 1 cup chopped potatoes
- 2 cans low-sodium chicken broth (14.5 ounce cans)
- 1/2 cup cooked chicken (chopped or shredded)
- 1 package mixed vegetables (10 ounce frozen or vegetables of your choice)
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- salt to taste (optional)
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