Ingredients:
2 boneless skinless chicken breast halves, cubed
2 tablespoons olive oil
1 medium onions, chopped
1 large celery ribs, thinly sliced
2 large carrots, thinly sliced
1 clove garlic, minced
3 cans low sodium chicken broth
1 (16 ounce) bags frozen mixed vegetables
1 (14 1/2 ounce) cans diced tomatoes, undrained
2 (8 ounce) cans no-salt-added tomato sauce
Directions:
Heat olive oil in large dutch oven on top of the stove.
Add chicken, onion, celery, carrots, and garlic.
Saute until chicken is no longer pink and the veggies have softened.
Pour in the chicken broth, diced tomatoes, and tomato sauce; bring to a boil.
Add the frozen mixed vegetables and return to a boil.
Reduce heat and simmer until veggies are tender, about 20 minutes.
Servings: 8-10
Time preparation: 5 min.
Time total: 35 min.