Chicken and Vegetable Soup – 18Qt. Roaster

2 qts chicken broth

2 bay leaves

2 medium onions, chopped

1 tsp salt

4 stalks celery, thinly sliced

2 – 3 tsp Italian herb seasoning

6 carrots, thinly sliced

1 tsp celery seed

2 cans (15 oz ea) stewed tomatoes

1 tsp ground black pepper

20 oz frozen mixed vegetables

2 lb cooked chicken, cut up

2 cans (10 oz ea) whole kernel corn

Preheat Nesco® Roaster Oven to 400 ̊ F. Lightly wipe cookwell with cooking oil. Add half of chicken broth and fresh vegetables. Cover; 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; cook 45 to 60 minutes or until vegetables are tender and soup is hot. Serves 10 to 12

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