Heather's Chicken Soup
Ingredients
- 6 ½ cups chicken stock
- 1 ½ turnip scrubbed & cubed
- 3 parsnips peeled & cubed
- 1 red onion chopped
- 2 celery stocks chopped
- 2 to matoes chopped
- 8 small carrots peeled, sliced in 1 inch pieces
- 1 can kidney beans drained & rinsed
- 1 can garbanzo beans drained & rinsed
- 1 ½ cooked chicken breasts diced
- 1 tsp each – dried thyme basil, oregano
- 1 ½ tsp granulated garlic
- ¼ tsp poultry seasoning
- ¼ tsp ground sage leaves
Instructions
- Place all items in a large stock pot
- Bring ingredients to a boil
- Reduce to simmer
- Simmer 30 minutes or until all the vegetables are tender
Notes
Feel free and sub other leftover pre-cooked meat, such as Thanksgiving turkey if you happen to have that handy.