1 (10 ounce) package frozen mixed vegetables
2 tablespoons olive oil
1 quart chicken broth
2 cloves garlic, minced
8 ounces celery, diced
1 onion, sliced into shallow strips
1/2 teaspoon dried basil
kosher salt to taste
1 1/2 teaspoons poultry seasoning
Place mixed vegetables and oil in a medium dish or bowl. Sprinkle heat over vegetables and oil; bring to a boil; reduce heat to low.
Pour chicken broth over vegetables. Sprinkle garlic over chicken broth mixture. Heat through and pour mixture in medium soup spoon. Sprinkle chicken seasoning over cooked vegetables and sprinkled with olive oil.
I followed the recipe exactly making no changes and these were very good. The bell pepper was my favorite part of the sandwich. I used French vanilla yogurt for the topping and it added fantastic flavor.
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