Chicken Tomato Vegetable Soup

INGREDIENTS:

• 4-6 Chicken Thighs (I use boneless and skinless)
• 2 Cartons of Chicken or Beef Bone Broth
• 2 Cans Fire Roasted Diced Tomatoes
• 1 Cup Peas
• 1 Onion Diced
• 2 Carrots Diced
• Jalapeno or Spicy Pepper Diced (Optional)
• Rice or Pasta of Choice (2 – 3 Cups raw) set aside
• 1 TBS of Salt (less if you like less salt)
• 1 – 2 TBS of Mixed spices like Mrs. Dash
• Pepper to taste
• 1 TBS Butter
• Any other vegetables you want.

PREPARE:

1. Toss thighs in the instant pot separately cook and shred. (you can cook it with the soup it just takes a little longer.
2. In a large pot, sauté onions in the butter for a few minutes until soft then add in the rest of the vegetables.
3. Toss tomatoes with juice and broth over them and then add spices.
4. Cook your noodles and rice separately.
5. Shred Chicken once it’s done and add it to the soup with it’s juices and mix through for a few minutes.
6. Add the amount of cooked rice or noodles you want to the soup.
7. Keeping them separate prevents them sucking up all the liquid and turning to baby food mush.
8. Enjoy and top with your favorite herbs or shredded cheese.
9. Stores easily, but store separately as well to keep the broth from getting weird.