Chicken-Vegetable Soup with Ranch & Dill

By ezunich

Ingredients

• 3 tbs unsalted butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs flour
• 1 pkg powdered Ranch Dressing seasoning
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley
• 2 cups shredded rotisserie chicken breast
• 2 tbs chopped dill
• black pepper

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.