Heat 2 Tbs. oil in a large pot, add 1 medium, chopped onion. Saute about 3 minutes.
Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed
Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.
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