Ingredients (7)
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olive oil 2 tablespoons
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small yellow onion, diced 1
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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
Steps (3)
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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.
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