Chicken Soup

I recently had back surgery. During my recovery time, I was blessed with meals provided by many friends. This Glorious Chicken Soup brightened my day and brought warmth to my bones. When I requested the recipe, she responded with, "Adjust the ingredients to your taste preferences and enjoy! It makes so much, share with another family the day you make it! I know they will love being served this delicious soup! It’s good for the soul." Here's how:

Ingredients:

Chicken broth (about 2 quarts - more if making a larger batch)

Water (about 1 quart - more if making a larger batch)

Cooked chicken (shredded)

Yellow squash

Cabbage

Carrots

Peas

Zucchini

Can of Rotel

Green pepper

Celery

Onion

White rice

Corn kernel

Sliced avocado (for the top of your bowl)

Dash of Oregano

Pinch of Cilantro

Salt and pepper to taste

Directions: Take your cabbage, carrots, squash, zucchini, green pepper, celery, and onion, chop into small portions, and set aside. In a large pot, pour in your chopped vegetables, peas, corn, Rotel, chicken broth, and water and bring to a simmer over medium heat. Once simmering, add your oregano, salt, pepper, and white rice. Simmer covered until rice is cooked and flavors have melded. Check salt and pepper levels to see if you need any more. Spoon into a soup bowl and top with avocado and cilantro. Serve and enjoy!