Chicken-Vegetable Soup with Ranch and Dill

By cserumga

Per serving: 464 cal, 11g total fat, 82mg chol, 946mg sodium, 24g carb, 2g fiber, 28g protein

Ingredients

• 3 Tbsp unsalted butter
• 1 cup diced onion
• 1 Tbsp minced garlic
• 4 Tbsp all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups low-sodium chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley, such as Birdseye (14.4 oz)
• 2 cups shredded rotisserie chicken breast
• 2 Tbsp chopped fresh dill
• Black pepper to taste

Preparation

Step 1

Melt butter in a large pot over medium heat.

Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk in broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.

Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season soup with pepper.