Chicken and Vegetable Soup
Your Key Ingredient:
Grocery Ingredients:
2 qt chicken broth
2 bay leaves
2 medium onions, chopped
1 tsp salt
2 stalks celery, thinly sliced
2-3 tsp Italian herb seasoning
6 carrots, thinly sliced
1 tsp celery seed
2 cans (15 oz each) stewed tomatoes
1 tsp ground black pepper
20 oz frozen mixed vegetables
2 lb cooked chicken, cut up
2 cans (10 oz each) whole kernel corn
Instructions:
- Preheat NESCO® Roaster Oven to 400 ̊ F. Lightly wipe cookwell with cooking oil.
- Add half of chicken broth and fresh vegetables. Cover and cook 15 to 20 minutes or until broth is hot and vegetables soften. Add remaining ingredients. Stir to mix
- . Reduce temperature to 325° F. Cover and cook 45 to 60 minutes or until vegetables are tender and soup is hot. Serves 10 to 12.