Mom Life with Adrienne

Ingredients:

• EVOO
• 4 oz chicken tenderloin, boneless skinless, diced
• 1/2 onion, diced
• 1 Tbsp garlic, minced
• 2 celery stalks, diced
• 10 baby carrots, diced
• 10 oz frozen mixed veggies
• 6 red potatoes, diced
• 1 cup heavy whipping cream
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 Tbsp Italian seasoning
• salt/pepper

Directions:

1. In a large stock pot, drizzle EVOO in bottom of pot. 
2. Add chicken to pot, cooking until no longer pink. Season chicken with salt and pepper.
3. Add onion and cook until translucent.
4. Add garlic, celery, carrots and cook until softened.
5. Add in mix veggies, potatoes, and seasoning.
6. Stir in heavy cream, chicken broth, and seasoning. Bring to a boil, then reduce heat to a simmer. Simmer for 15 to 20 minutes until potatoes are softened.
7. Serve
8. Enjoy!!!