Chicken Vegetable Soup

Simple, healthy, and tasty. 🙂 Great for lunch.

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  • 1 medium onion, chopped
  • 1 cp. red-skin potatoes, chopped
  • 1/2 cp. celery, sliced
  • 1/2 cp. carrots, sliced
  • 1 T. extra virgin olive oil
  • 2 (14 1/2) cans reduced fat chicken broth
  • 1 (10 oz.) can premium white chicken, drained
  • 1 cp. egg noodles, uncooked
  • 1 tsp. fresh dill or 1/4 tsp. dried dill


  1. In a large saucepan, add oil and saute onion, potatoes, celery, and carrots until tender.
  2. Once vegetables are tender, add chicken broth, chicken, noodles, and dill.
  3. Bring all ingredients to a boil then reduce heat and simmer for 10 minutes.
  4. Season to taste with salt and pepper.

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