Winter Solutions #23…Tomato Pesto Chicken Soup

I love my Tastefully Simple groceries and tonight was another reason why…had dinner all planned and life has been…well life…so I did not have what I needed…I made changes and it turned out wonderfully delicious!!!  It just goes to show how versatile TS is!  see below for my changes…

Tomato Pesto Chicken Soup

32 oz. carton chicken broth (used 1 T Better Than Bullion Chicken Base and 32 oz of water)
1 lb. boneless skinless chicken breasts, cut into small cubes (used chicken thighs)
15 oz. can great northern beans, rinsed and drained (used white beans)
14.5 oz. can diced tomatoes, undrained
12 oz. frozen mixed vegetables (used home canned green beans and canned corn)
1½ Tbsp. Dried Tomato & Garlic Pesto Mix
1½ Tbsp. Onion Onion
¼ cup grated Parmesan cheese

Combine first 7 ingredients in a greased slow cooker. Cover; cook on low for 3-4 hours. Garnish bowls with cheese. Serve with slices of crusty bread. Makes 6 servings. (I browned the chicken in my stock pot with 1 T of Olive oil…added rest of ingredients and simmered for about 30 mins)
Make ahead & freeze
Combine first 7 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw and prepare as directed above.

Our Next Groceries:

2½ lb. pork roast
½ cup grated Parmesan cheese
1/3 cup honey
3 Tbsp.Aged Balsamic Vinegar of Modena
1 Tbsp. Roasted Garlic Infused Oil
1 Tbsp. Rustic Herb Seasoning
1 tsp. Garlic Pepper Seasoning
3 Tbsp. cornstarch
3 Tbsp. water


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