Monday, November 11, 2013

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
 
Why not top off your snack or meal with an encouraging devotion? Visit our home page or subscribe by email.
 
Get your copy of my husband's newest book from Lighthouse Publishing of the Carolinas. Now available at Amazon.
Related Posts Plugin for WordPress, Blogger...