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Easy Chicken Vegetable Soup Recipe



This chicken soup can be made with any vegetables you have leftover in your refrigerator, and to make it even easier, use a roasted chicken from the grocery store. I never make it the same way and have never measured anything.

Prep: 15 minutes | Cook: 15 minutes | Serves: as many as you want, just add more ingredients

Chicken soup, parsley, vegetables

Ingredients

  • Butter or oil
  • Garlic
  • Onion
  • Any other vegetables. I used carrots, mushrooms, green peppers, red peppers
  • Chicken stock
  • Roasted Chicken
  • Salt and pepper to taste

Instructions

  1. Sauté the onions and garlic in the butter or oil until fragrant. Add the rest of the vegetables and sauté for about 5 more minutes. Add the chicken stock to desired consistency and add the chicken. Simmer until the vegetables are your desired consistency. The amount of time depends on what you put in your soup. For carrots you might want to simmer longer, but I usually only simmer for about 5 minutes because I like my vegetables still crunchy.

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