How to Make Chicken and Vegetable Soup

Ingredients

• 2 chicken legs, meat removed from the bones
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can vegetable broth

• 2 tablespoons canola oil

• ¼ cup heavy cream

1. Add the oil to a large, non-stick skillet and set over medium-high heat.
2. Once the oil is very hot, add the chicken, and cook for 10-12 minutes, stirring frequently.
3. Stir in the carrots, celery stalk and onion and continue cooking for another 5 minutes.
4. Add the tomatoes and vegetable broth and bring the soup to a boil.
5. Reduce the heat and let it simmer for about 25–30 minutes.
6. Ladle the soup into individual bowls and, if desired, top with 1–2 tablespoons of heavy cream for a delicious richness.