Chicken and Veggie Soup

1st day back to school, loved being back in my kitchen. Today's soup was inspired by the spaghetti sauce I was serving our students. Most of my soups are a work in progress throughout the morning. I start them with a few ingredients in mind and start adding from there. I hope you try this recipe. It was a big hit with our staff today.

The recipe for my soup is as follows:

Chicken and Veggie Soup

Fill 1/4 of the large stock pot with water, add 4 c. cooked chicken, 1 bag of mixed veggies, 2 T. chicken basse (can be found at GFS), 1 C. spaghetti sauce, 3 T. Italian Seasonings, 1 T. Garlic Powder, 2 t. kosher salt, 2 t. black pepper, simmer about 30 minutes. Serve with bread and a salad.

Variations:

Add 2 c. cooked pasta
Add 2. c. leftover rice, fried rice, wild rice or basmati rice (an Indian rice, my favorite)
Add 1 large can Cream of Chicken to make a thicker base
Add 3. c. spinach to make a florentine broth
Add  leftover turkey in place of chicken (great soup to make after Thanksgiving
Add 1 can of your favorite beans
Add 1 pkg of chili seasoning mix to spice things up
Add 2 C. salsa in place of spaghetti sauce

This soup has a delightful flavor, very comforting and refreshing. Allow your pantry to inspire your recipes, don't be afraid to try different combinations. Enjoy.

The Lunch Lady :)