Chicken Vegetable Soup

Standard

1 tblsp of Butter

2 pounds of boneless chicken, diced

2 heaping tablespoons of wet chicken base (it comes in a jar and it’s called Better than Boullion)

teaspoon of each of the following dry spices: pepper, garlic powder, oregano, parsley, chopped onion (if you have it) thyme

pinch of the following dry spices: ceyenne pepper, rosemary

2 – 34 ounce cartons of low sodium chicken broth

1 bunch of celery chopped

1/2 bag baby carrots chopped (or a full bag of peeled regular carrots chopped)

1 onion, chopped

1 can of corn, drained (or 1 bag of frozen corn)

*In a stock pot, melt butter on med-high – add chicken and wet chicken base – mix until chicken base dissolves/melts and coats the chicken

*add all dry spices and mix well until chicken is slightly browned

*add chicken broth and bring to a boil

*Chop veggies and add to pan, bring back to a boil and then lower to medium. let simmer until veggies are tender.

(if you want a richer broth add another tablespoon of butter when you add the veggies)

I’ve been doubling these soup recipes, and freezing them in lunch size portions – makes it easy to have lunch to take to work

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