Chicken Vegetable Soup
14 ingredients

Meat
• 2 cups Chicken, cooked

Produce
• 3 Carrots
• 3 Celery stalks
• 1 cup Corn, frozen kernels
• 4 cloves Garlic
• 1 Onion
• 2 tbsp Parsley, fresh
• 1 cup Peas, frozen
• 2 Potatoes, medium
• 1 tsp Tarragon, dried
• 1 tsp Thyme, dried

Canned goods
• 8 cups Chicken broth

Baking & spices
• 1 Salt and pepper
Oils & vinegars
• 1 tbsp Olive oil

method
.Saute. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally.

2. Stir. Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.

3. Pour. Pour in the chicken broth and bring to a boil. Lower heat to simmer.

4. Simmer. Add the shredded chicken and diced potatoes to the pot. Simmer for about 15-20 minutes.

5. Add. Add the frozen peas and corn. Stir and cook for 5 minutes.

6. Finish. Remove from heat and stir in the fresh parsley.

7. Serve. Serve hot
#fyp #fypシ゚ #fyppp