It’s finally soup season y’all!!! We’ve had some kind of soup/stew like 3 times in the last week =). I’m a big soup fan and I mean who doesn’t like one pot dinners?! This soup is pretty much the easiest dinner you will ever make. I used left over cooked chicken but rotisserie chicken is my jam lately. Like, I can buy a raw chicken for $5 or I can buy it already cooked for $5…umm, why not?? haha The possibilities for a rotisserie chicken are endless, but I digress. Back to the soup. Seriously so simple and easy – only 6 ingredients – but sometimes simple is the best! Make sure you use good quality chicken stock. Not trying to go all Ina Garten here (have you see this meme?), but in this case it really will make a difference. Enjoy!
Quick and Easy Vegetable Soup
~30 oz mixed vegetables*see note below
3 cups chicken stock, divided
1 tbsp olive oil
1/4 cup chopped frozen onion (or fresh)
2 tbsp corn starch
2-3 cups cooked chicken, chopped
1/4 tsp garlic powder
1. In large sauce pan, add olive oil and heat over medium heat. Add onions and cook until translucent.
2. Add vegetables, garlic powder, chicken and 2 cups of chicken stock. Bring to a boil.
3. In small bowl or measuring cup, combine remaining chicken stock and corn starch until smooth. Add to boiling chicken mixture. Simmer until slightly thickened.
Note: You can use either frozen or canned mixed vegetables. If using frozen, just add frozen vegetables in step 2. If using canned, drain thoroughly before adding.
