Name: Ranch Chicken and Veggie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups chicken broth; 2 cups diced veggies of choice (zucchini, rutabaga, peas, onion, celery, carrot, potato, parsnip); 1 cup cooked and diced or shredded chicken; 1/2 cup dry lentils (optional); 2 tsp. salt; 2 tsp. onion powder; 2 tsp. garlic powder; 1 tsp. dried dill weed; 1 tsp. dried basil; 2 tsp. organic cane sugar (optional)

Description

You can use leftover homemade ranch mix for whip some up fresh for this yummy soup recipe.

Ingredients

UnitsScale

4 cups chicken broth
2 cups diced veggies of choice (zucchini, rutabaga, peas, onion, celery, carrot, potato, parsnip)
1 cup cooked and diced or shredded chicken
1/2 cup dry lentils (optional)
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried dill weed
1 tsp. dried basil
2 tsp. organic cane sugar (optional)

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Instructions

In a large pot combine all of the ingredients.
Simmer until the veggies are cooked (10 – 25 minutes, depending on which veggies are used)
Add extra seasoning if desired.

Notes

The sugar really makes the other seasoning stand out.

Nutrition

Calories: 135
Fat: 1.9g
Carbohydrates: 14.4g
Protein: 14.9g
Cholesterol: 18mg