Chicken-Vegetable Soup with Ranch & Dill

• 3 Tbsp unsalted butter
• 1 cup diced onion
• 1 Tbsp minced garlic
• 3 Tbsp all-purpose flour
• 1 oz package powdered ranch dressing seasoning
• 5 cups chicken broth
• 1 package frozen asparagus stir-fry or frozen vegetable medley, such as Birdseye (14.4 oz)
• 2 cups shredded rotisserie chicken breast
• 2 Tbsp chopped fresh dill
• black pepper to taste

Melt butter in a large pot over medium heat.

Add onion and garlic; cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk in broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.

Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season soup with pepper.

Makes 6 servings (1 1/3 cups each), 9 WW PointsPlus each.