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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Great on a chilly fall day! Any leftovers are better the next day. Ingredients:
2 boneless skinless chicken breast halves, cubed |
2 tablespoons olive oil |
1 medium onion, chopped |
1 large celery rib, thinly sliced |
2 large carrots, thinly sliced |
1 clove garlic, minced |
3 cans low sodium chicken broth |
1 (16 ounce) bag frozen mixed vegetables |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 (8 ounce) cans no-salt-added tomato sauce |
Directions:
1. Heat olive oil in large dutch oven on top of the stove.
2. Add chicken, onion, celery, carrots, and garlic.
3. Saute until chicken is no longer pink and the veggies have softened.
4. Pour in the chicken broth, diced tomatoes, and tomato sauce; bring to a boil.
5. Add the frozen mixed vegetables and return to a boil.
6. Reduce heat and simmer until veggies are tender, about 20 minutes.
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