Chicken & Vegetable Soup

I love shortcuts as much as the next mom.  This soup takes advantage of a really good product from the grocery store- Perdue Shortcuts.  I used the Fajita flavored one in this soup, but you could make it with any kind of cooked chicken.

Chicken & Vegetable Soup

Yield: 6 servings

Ingredients

  • 1 tsp. olive oil
  • ¼ cup shallots, ¼” dice
  • 1 clove garlic, minced
  • 2 cups chicken stock
  • 2 tsp. Better than Bouillon Chicken Bouillon
  • 1 medium red potato, ½” dice
  • 1 cup mushrooms (any kind) ½” dice
  • ½ cup green beans, trimmed and cut into ½” pieces
  • 1 cup carrots, peeled, ½” dice
  • 1 Tbsp. butter
  • 1 tsp. fresh thyme
  • ½ tsp. salt or to taste
  • 2 cups water
  • 9 oz. Perdue Shortcuts, (fajita- style) cubed
  • 1 ½ cups elbow macaroni, cooked

Instructions

  1. In a large saucepot, heat oil over medium-high heat. Sauté shallots until soft. Add garlic and sauté 30 seconds until fragrant.
  2. Add the rest of the ingredients (except the chicken and macaroni).
  3. Bring to a boil; reduce heat and simmer until vegetables are tender.
  4. Stir in chicken and macaroni. Adjust seasoning and serve.
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