Ingredients (7)
-
olive oil 2 tablespoons
-
small yellow onion, diced 1
-
frozen mixed vegetables (peas, carrots, corn and green beans) or diced fresh or leftover cooked vegetables 1 ½ cups
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butter 2 tablespoons
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chicken broth 4 cups
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Leftover Cooked Chicken, Diced or Shredded 2 cups
Nutrition Facts
Calories:
210,
Total Fat:
12g
18%,
Saturated Fat:
4g
25%,
Trans Fat:
0g,
Cholesterol:
45mg
15%,
Sodium:
1024mg
45%,
Total Carbohydrates:
11g
4%,
Dietary Fibers:
2g
8%,
Sugars:
1g,
Protein:
14g,
Vitamin A:
2446 IU
49%,
Vitamin C:
17mg
21%,
Calcium:
31mg
3%,
Iron:
1mg
6%,
Potassium:
355mg
10%,
*Percent Daily Values are based on a 2,000 calorie diet.
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Categories (4)
Steps (3)
-
1
Heat the oil in a large pot over medium heat. Add the onions; cook, stirring, until
slightly softened and translucent, about 4–5 minutes. -
2
Stir in the vegetables; continue to cook, stirring occasionally, about 2–3 minutes. Stir
in the butter until melted; then sprinkle in the seasoning mix and stir well
until the vegetables are coated. -
3
Add the broth, bring to a boil, then lower heat to medium-low and simmer about 15–20 minutes, stirring occasionally. Stir in chicken about halfway through cooking time. Serve hot.
Did you make this recipe?
I made it
(72 people made this)
Notes
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