Chicken Vegetable Soup
created by: Anonymous

Instructions

  1. 1
    Sauté carrots, onions, basil, oregano, pepper and celery with olive oil until tender. Add cut chicken, stock and let simmer for and hour add chicken bouillon cubes for more taste if needed.


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Ingredients

  • 2 1/4 Pounds Rotisserie Chicken
  • 2 cups Carrot
  • 2 cups Onions
  • 2 cups Celery
  • 1 1/4 Teaspoons Salt
  • 8 Cups Chicken Stock
  • 2 tablespoon Black Pepper
  • 2 tablespoons Basil
  • 2 Tablespoons Oregano
  • 1 tablespoon Olive Oil
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