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Chicken Soup

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“Great on a chilly fall day! Any leftovers are better the next day.”
READY IN:
35mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat olive oil in large dutch oven on top of the stove.
  2. Add chicken, onion, celery, carrots, and garlic.
  3. Saute until chicken is no longer pink and the veggies have softened.
  4. Pour in the chicken broth, diced tomatoes, and tomato sauce; bring to a boil.
  5. Add the frozen mixed vegetables and return to a boil.
  6. Reduce heat and simmer until veggies are tender, about 20 minutes.

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