Throw Together Chicken Vegetable Soup

SERVES: 8

PREP: 10 Min

COOK TIME: 10 Min

A big bowl of chicken soup is welcome any time. With this one, you can take some leftover veggies and chicken, toss 'em in a big pot, and in about 15 minutes you'll have a hearty, comforting soup that disappears even quicker than it goes together!

What You'll Need

10 cups water
10 regular or low-sodium chicken bouillon cubes
3 cups shredded cooked chicken
1 package (16 ounces) frozen mixed vegetables, thawed
1/2 teaspoon black pepper

What to Do

In a soup pot, add the water to the bouillon cubes and bring to a boil over medium-high heat. Boil until the bouillon cubes have dissolved, stirring occasionally.
Add the remaining ingredients and return to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the vegetables are tender.

Notes

This sure is an excellent way to use up leftover chicken. And if you have leftover pasta or rice, add some to make this a heartier soup. My grandchildren love taking soup in a thermos for school lunches, and I love that, especially with this one, they're getting loads of goodness in every serving. My oldest granddaughter even loves having soup for breakfast. I can't argue with her about that, since it's a healthy start to her day!