Soups: Chicken Vegetable Soup 3 Tbsp. Olive Oil
2 medium Onions,finely diced
2 stalks Celery, finely diced without greens
2 1/2 qts. Chicken stock
2-3 cups Chicken, cooked and cut into small pieces
2 medium Carrots, diced into 1/4 inch cubes
16 oz. Mixed vegetables, frozen
1 Bay leaf, large
1 Tbsp. Parsley, fresh chopped finely (dried parsley is useless)
3 large Potatoes, peeled and diced into 1/4 inch cubes
Salt & Pepper
Coat the bottom of a large soup pot with 3 Tbsp. of olive oil, cook diced onions and celery on low-medium heat until they are translucent. Add chicken stock, chicken meat, diced carrots, frozen vegetables, bay leaf and parsley. Bring to a boil, lower heat, cover and simmer for 30 minutes. Add potatoes, cover and simmer for 20 minutes more. Add salt and pepper to taste.