Chicken (or Turkey) Noodle Soup
This is one of the soups I make the most! It is a classic, but packed with veggies. Just use whatever veggies you have on hand. This soup is very flexible! You'll never be able to eat the canned chicken noodle soup that is half-broth again!
1 tbsp oil
1 tsp garlic
12oz frozen carrots/celery/onion (Mirepoix) mix
6oz frozen red/green pepper and onion mix
4oz frozen baby lima beans
6oz frozen carrots
12 oz frozen vegetable soup mix (generally corn, green beans, carrots, onions, potatoes, lima beans, etc)
6 cups veggie broth
8 cups chicken broth
2 tablespoons Italian Seasoning
2 cans any white bean
8 cubes pureed/frozen spinach
3 cups cooked chicken or turkey
1 can corn
4 cups brown rice pasta
Salt as needed
Saute oil, garlic, and frozen vegetables for about 5 minutes.
Add broth and spices, bring to a boil. Lower heat and simmer until vegetables are about 15 minutes from being done.
Add beans, frozen spinach, cooked meat, corn, and pasta. Bring to boil, cook about 10-15 minutes or until pasta is al dente.
Salt as needed.