Chicken Soup with Veggies

• ▢ 1 leftover chicken breast with ¼ of the sauce from the Crispy Roasted Chicken in Creamy Sauce recipe
• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion, , finely diced
• ▢ 2 cups canned diced tomatoes
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2 cups hot water
• ▢ 1 bell pepper, , diced
• ▢ 1 large carrot, , peeled and diced
• ▢ ⅔ cup sweet, , canned corn, drained
• ▢ ½ cup fresh chives, , shredded

• Roughly cut the leftover chicken. In a large skillet or saucepan, heat the olive oil over low heat and toss in the onion. Cook for 5 minutes, stirring, until tender. Add canned tomatoes. Season with salt and pepper. Mix well and cook for 7 minutes. Add the leftover chicken with its sauce and cook for 5 more minutes. Add 2 cups of hot water, stir, and cover. Let simmer for 45-55 minutes, until the chicken pieces are falling apart.
• Add the bell pepper and carrot to the pot. Stir and cook for 15 minutes. Add corn and cook for 5 more minutes. Remove from the heat and divide between 4 serving bowls. Top with shredded chives. Serve alone or with gluten-free toast.

Nutrition