CHICKEN & VEGGIE SOUP

Chicken & Veggie Soup 

What you Need:

2 tbsp olive oil heated

1/2 red onion, diced

4 carrots, peeled and sliced

4 stalks of celery, sliced 

1 green pepper, diced 

1 red pepper, diced 

2 cups cubed butternut squash

1 rotisserie chicken, shredded

1 can of chick peas, rinsed & drained 

1 can of drained red beans, rinsed & drained

1 can of green beans, drained

1 can of mild rotel

2 boxes of chicken stock

Season with salt & heavy pepper

1 tbsp Italian seasoning

1 tsp of Better than Boullion

What you Do:

In a large Dutch oven / soup pot, heat the oil 

Add onion, carrots and celery and cook on medium heat until softened 

Add green and red pepper and butternut squash

Cook for another 5 minutes 

Add chicken, chick peas, red beans, green beans and rotel 

Add chicken stock and stir well, still over medium heat 

Add salt and pepper and better than bouillon

Add chicken, stir to combine 

Bring to a boil and then cook on medium – low until squash cubes are tender.   Can serve immediately or let simmer on stove till ready to eat. 

*freezes well