This week, Chef Stephanie Berghoff with The Home Cook, shows Tina Redwine how to make soup using ingredients just from your pantry. 

In a little olive oil, sauté whatever fresh vegetables you have on hand – Stephanie recommends onions, carrots, and celery.  However, mushrooms, string beans, peppers, and tomatoes would work too.

Once the vegetables are soft, add shredded chicken (both light and dark meat from half of a rotisserie chicken) and add it to a pot filled with a quart of chicken stock.

Add in any canned or frozen vegetables you have on hand, such as canned corn, frozen broccoli, or canned chopped tomatoes.

Sprinkle in half of a pack of taco seasoning or Italian seasoning and stir.

Add in cooked rice or cooked noodles.

Cover and let simmer for 20 minutes.