Chicken And Veggie Soup/stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 4 chicken tenders
• 1/4 cup green pepper, diced
• 1/4 cup onion, diced
• 1/8 cup black olives, sliced
• 2 potatoes, cooked and diced
• 1/2 cup carrot, sliced
• 1 1/2 cups green beans (1 can)
• 1 cup sweet potato, cooked and diced
• 1 roasted green chili pepper, seeds removed and minced
• 1 tablespoon garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 cup chicken broth
• 2 cups water
• 1 (10 ounce) can cream of mushroom soup
• salt and pepper
• rice, cooked
• 2 tablespoons olive oil

Recipe

• 1 in a large pot, cook the 4 chicken tenders in a little bit of water.
• 2 once cooked through, remove from pot and allow to cool enough to handle.
• 3 while the chicken cools, prepare the vegetables. drizzle the olive oil in the bottom of the pot, add the vegetables and garlic then allow to cook over medium heat for a few minutes, almost like a stir fry to help the potatoes keep their shape while simmering later.
• 4 after 5 minutes, add the chicken broth (this can also be added a little at a time to keep the veggies from burning).
• 5 dice the chicken and add to the pot.
• 6 add the water and cream of mushroom soup.
• 7 add salt and pepper, keeping in mind there is already a green chili in the recipe.
• 8 simmer for 2 to 4 hours on stove top.
• 9 when ready to serve, put a little of the cooked (warm) rice in the bottom of the bowl, ladle soup onto the rice and carefully chow down.