Chicken Vegetable Soup: Southern Style
An easy to make chicken vegetable soup that can be made with leftover chicken or rotisserie style.
Ingredients
- 2 Tablespoons vegetable oil
- ½ cup chopped onion
- ½ cup diced celery
- 2 cups diced cooked chicken
- ½-1 ounce Ranch dressing mix
- 1 cup okra slices fresh or frozen
- 1 cup carrot slices
- 1 cup diced potatoes optional
- 4-5 cups chicken stock, divided (approximate amount)
- 11 ounce can whole kernel corn
- 14.5 ounce can cut green beans
- 28 ounce can diced tomatoes
- salt to taste
- black pepper to taste
Instructions
- Sautee' onions and celery in oil over medium heat until tender.
- Add chicken and sprinkle with Ranch dressing mix. Stir to coat chicken.
- Add okra, carrots, potatoes (optional) and enough stock to cover ingredients.
- Bring to a boil. Reduce heat and simmer (covered) 10-15 minutes or until okra and carrots are tender.
- Add corn, green beans, tomatoes, salt and pepper and remaining stock.
- Bring to a boil and then reduce to low and simmer 10 minutes.
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