I don't know about you, but we make soup at least once a week. Something about all those veggies floating around is too wonderful to resist. Here is member Karen Gamboa's excellent Chicken and Vegetable Stew recipe.
Hearty Chicken Vegetable Stew
2 Tablespoons Extra Virgin Olive Oil
4 leeks halved and sliced ¼ in.
4 medium sized carrots cut in ½ in pieces
2 turnips cut into ½ in pieces
1 Tablespoon Italian seasoning
1 Tablespoon chopped fresh Dill
1 32 oz. can of Chicken broth
1 28oz. can of Crushed tomatoes
2 15oz. can of Great Northern beans
1 whole roasted chicken shredded
Heat Olive oil over medium heat add carrots, turnips and leaks stir occasionally until vegetables are slightly softened approximately 8 to 10 minutes. Add Italian seasonings, Dill Chicken broth, tomatoes, beans, and shredded chicken. Simmer over low heat for 20 minutes.