A home-style medley of colorful peas, carrots and corn that are delicately seasoned with dill. Combined with gluten free corn pasta, this delightful 30 minute soup is a family favorite. 8 svgs.
Cooking Directions: 6 Cups Chicken Broth, 1 cup water, 3 cups cooked chicken breast
In a 3 or 4-quart pot, bring broth and water to a boil.
Reduce heat, stir in chicken and contents of the soup mix.
Return to a simmer, cover, and cook for 15-20 minutes.
Turn off heat and let stand for 5 minutes. Serve with cornbread or other soft roll
