Chicken Vegetable Soup by Michelle Wiles

 

Ingredients

2 CUP DICED COOKED CHICKEN

       
1 CUP CHOPPED CARROTS

½ CUP CHOPPED CELERY

1 CUP DICED POTATOES

1 ½ TABLESPOON RICE

1 CAN CHICKEN BROTH

1 CAN DICED TOMATOES

½ ONION (CHOPPED)

1 PKG. TACO SEASONING

SALT/PEPPER

Directions

IN SAUCEPAN COMBINE POTATOES, ONION, CELERY, AND CARROTS.

COVER THEM WITH WATER.

COOK UNTIL TENDER.

COMBINE REMAINING INGREDIENTS.

COOK ON LOW FOR 1 HOUR

 

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