Leeann's Chicken & Vegetable Soup

PREP: 1 hour
SERVES: 6-8

INGREDIENTS:
1 Tbsp butter
1 pkg of chicken thighs (de-boned, approx 8 thighs)
1 Soup Mix from HEB (found in produce area, includes: 1 potato, 2 stalks of celery, 1/4 head of cabbage, 3 carrots, 1 onion, 1 Mexican zucchini)
4+ cans chicken/bone broth
seasoning salt
garlic salt
dried parsley

DIRECTIONS:
1. Dice onion and celery, then sauté in butter in large pot.
2. Add chicken thighs, broth, and seasonings to the pot and bring to boiling. Cover and reduce heat. Cook 10 minutes or until chicken begins to fall apart.
3. Chop potato, cabbage, carrots, and zucchini.
4. Remove chicken and add the rest of the veggies. Shred chicken with a fork and add back into the pot.
5. Simmer 10-20 minutes or until veggies are tender and flavors have melded.

NOTES: Add other veggies, noodles, or rice as desired. Serve with crusty bread.