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Jenelle Miller on 10.21.2019
great! I added zucchini because I had one, but otherwise I made as directed
Chicken Vegetable Soup
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Description
This healthy chunky Chicken Vegetable soup is plump full of carrots, onions, potatoes, green beans and tomatoes. This quick soup is made easy using baked rotisserie chicken.
Ingredients
- 2 Tablespoons Vegetable Oil
- 3 stalks Celery, Thinly Sliced
- 2 Large Carrots Peeled And Cut In Thin Half Rounds
- 1 Medium Onion, Finely Chopped
- 1 Tablespoon Dried Parsley
- 1-½ teaspoon Dried Oregano
- ½ teaspoons Dried Basil
- ¼ teaspoons Fresh Ground Black Pepper
- 2 cloves Garlic, Minced
- 6 cups Low Sodium Chicken Broth
- 1 can (14 1/2 Oz. Size) Fire Roasted Tomatoes
- 1 pound Red Potatoes, Diced Small
- ½ pounds Green Beans, Trimmed And Cut In 1-inch Segments
- 3 cups Cooked, Cubed Rotisserie Chicken
Preparation
Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until onions begin to brown on the edges, approximately 5 minutes. Turn heat to medium low. Add parsley, oregano, basil, fresh ground black pepper and minced garlic. Cook for 1 minute, stirring constantly.
Add low sodium chicken broth, fire roasted tomatoes, diced red potatoes and green beans. Simmer for 15–20 minutes or until potatoes and green beans are tender. Add cut rotisserie chicken and warm for 1–2 minutes.
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