Vegetable/Chicken Soup

I really should rename this the everything but the kitchen sink recipe!  There is no wrong way to cook this.  Well, don't use freezer burned food's that's nasty.

5 cups Chicken Broth
2 Red Potatoes, cut into 1-inch cubes
2 cups Onions, quartered
1/2 cup Carrots, sliced 1-inch thick
1 1/2 cup Celery, sliced 1-inch thick
1 cup of Green Vegetable: Zucchini, sliced 1 inch thick or Green Beans
1-pint jar of Tomato Soup
About 2 cups cooked Leftover Rice
About 2 cups Leftover Cooked Chicken
1 scoop of Protein Powder

In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery.  Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender about 30 minutes.  Add Green Vegetable, Tomato Soup, Rice, and Chicken. Reduce heat to med-low and cook for 10 to 15 minutes more, or until Vegetable is just tender.  Add Protein Powder just before serving.


Side Dishes:
Adding the Rice and Chicken, this is a complete meal all on its own.  You can add more or less of any item to fit the needs of your personal style and family.

Print Recipe Here