Chicken-Vegetable Soup

Chicken-Vegetable Soup with Ranch & Dill

From: Cuisine at Home. Issuse No. 99
Makes 4 servings (8 cups)
Total Time: 25 minutes
Nutrition: 464 cal; 11g fat; 24g carb; 2g fiber; 28g protein

Ingredients:

• 3 tbs butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley (14.4 oz)
• 2 cups shredded rotisserie chicken 
• 2 tbs chopped fresh dill

Directions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
3. Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season with pepper.