Chicken Potato Soup
- 1-1/2 Tablespoon Butter/margarine
- 2 Tablespoons Spice Hunters Fresh At Hand Spring Salad Mix
- 32 ounces, fluid Organic Chick Broth
- 2 whole Russet (baking) Potatoes, (peeled And Diced)
- 1/2 pounds To 1 Pound Chicken Breast, Cooked, Shredded
- 6 ounces, weight Birdseye Steamfresh Mixed Vegetables, Steamed (or Whatever Other Veggies You Want To Use)
- Optional To Serve: Bacon Pieces, Cheese, Chives, Sour Cream
- In a large saucepan over medium-high heat, melt butter and add Spice Hunters Spring Salad Mix; stir to combine. Immediately stir in the chicken broth. Add potatoes (add water if needed to barely cover potatoes), bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the chicken and whatever veggies you'd like and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Note: I never add salt when I'm cooking and I found this to be plenty salty (almost too much). If you are like me, you may want to cut the Spice Hunters Spring Salad Mix to 1 tablespoon and then adjust from there.
- This made about 4 servings-just right for little ole me. I was wishing for biscuits with strawberry jelly to go with this, so you may want to make some.
butter, at, chick broth, potatoes, chicken, mixed vegetables, bacon
Taken from tastykitchen.com/recipes/soups/chicken-potato-soup/ (may not work)