Easy Chicken Vegetable Soup

10-15 minutes

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Easy Chicken Vegetable Soup

10 Cups homemade or good store bought chicken broth
2 Cups cooked diced or shredded chicken meat, possibly left over from a roasted chicken.
2 Tablespoons olive oil
2 Carrots
2 Stalks of celery
1 Small Spanish onion
1 Bunch leeks
1/4 Cup small KINGS Organic Fresh Dill sprigs

1.  Cut carrots, celery and onion into medium dice.

2. Slice leeks into 1/4 inch rings. Soak in water to remove any grit.

3. Heat a large sauce pan over medium heat; add in vegetables and sauté all the vegetables until tender.

4. Bring chicken broth to a boil. Add to the vegetables and simmer for 8 minutes. Add in cooked chicken meat.

5. Add dill sprigs to serve. Taste and adjust seasonings with salt and pepper.