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Chicken and Veggie Soup

Who says you can’t have soup year round. Not this girl! I love soups all year round because they are a great way to eat healthy and use up whatever veggies you have in your house. I like to start off my broth base with mirepox of onions, carrots, and celery, it reminds me of my Grandma Peggy’s cooking, anything she touches is gold.

Ingredients: 2 tablespoons olive oil 2 cups chopped red onion 3 cups sliced carrot 3 cups chopped celery 4 cups chicken stock 6 cups cooked shredded chicken 1 tablespoon garlic powder 2 tablespoons better than bouillon 7 cups water 2 cups chopped red pepper 1 cup bok choy Salt to taste Pepper to taste Instructions: On the stove heat a stock pot over medium then add and heat olive oil. Once oil is heated add onions and sauté till translucent. Next add carrots and celery and sauté for a few minutes to slightly softened. Then add chicken broth, chicken, better than bouillon, garlic powder, and water. Simmer ingredients for 15 minutes or until carrots and celery are cooked through. Finally add red pepper, and bok choy leaves and simmer for a an additional 15 minutes. Add salt and pepper to taste.

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