Chicken Vegetable Soup Recipe

Ingredients:

• 2 tablespoons vegetable oil
• 3 stalks celery, thinly sliced
• 2 large carrots, peeled and cut into thin half-rounds
• 1 medium onion, finely chopped
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) fire-roasted tomatoes
• 1 lb red potatoes, diced small
• 1/2 lb green beans, trimmed and cut into 1-inch segments
• 3 cups cooked, cubed rotisserie chicken

Instructions:

1. Sauté the Vegetables:
   • Heat the vegetable oil over medium heat in a Dutch oven or heavy stockpot.
   • Add the celery, carrots, and onion. Cook until the onions begin to brown on the edges, about 5 minutes. Reduce the heat to medium-low.
2. Add Herbs and Garlic:
   • Add the dried parsley, dried oregano, dried basil, freshly ground black pepper, and minced garlic. Cook for 1 minute, stirring constantly to combine the flavors.
3. Add Broth and Vegetables:
   • Pour in the low-sodium chicken broth and add the fire-roasted tomatoes, diced red potatoes, and green beans. Bring the mixture to a simmer.
   • Cook for 15-20 minutes, or until the potatoes and green beans are tender.
4. Add Chicken:
   • Stir in the cubed rotisserie chicken and let it warm through for 1-2 minutes.
5. Serve:
   • Taste and adjust seasoning with additional salt and pepper if needed.
   • Ladle the soup into bowls and serve hot.

Enjoy your hearty and nutritious chicken vegetable soup!

Chicken Vegetable Soup

Ingredients:

• 2 tablespoons of vegetable oil
• 3 stalks celery, thinly sliced
• 2 large carrots, peeled and cut into thin half-rounds
• 1 medium onion, finely chopped
• 1 tablespoon of dried parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 2 cloves of garlic, minced
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) fire-roasted tomatoes
• 1 lb red potatoes, diced small
• 1/2 lb green beans, trimmed and cut into 1-inch segments
• 3 cups cooked cubed rotisserie chicken

Instructions:

1. Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots, and onions. Cook until the onions begin to brown on the edges, approximately 5 minutes. Turn the heat to medium-low.
2. Add parsley, oregano, basil, freshly ground black pepper, and minced garlic. Cook for 1 minute, stirring constantly.
3. Add low-sodium chicken broth, fire-roasted tomatoes, diced red potatoes, and green beans. Simmer for 15-20 minutes or until the potatoes and green beans are tender.
4. Add cubed rotisserie chicken; warm for 1-2 minutes.

Enjoy your hearty chicken vegetable soup!

Chicken Vegetable soup
INGREDIENTS:
2 tablespoons of vegetable oil
3 stalks celery thinly sliced
2 large carrots peeled and cut in thin half rounds
1 medium onion finely chopped
1 tablespoon of dried parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon dried bacillus
1/4 teaspoon fresh ground black pepper
2 cloves of garlic minced
6 cups low sodium chicken broth
1 can (14.5 ounces) fire-roasted tomatoes
1 lb red potatoes diced small
1/2 lb green beans trimmed and cut in 1 inch segments
3 cups cooked cubed rotisserie chicken

INSTRUCTIONS:
Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until the onions begin to brown on the edges; approximately 5 minutes. Turn the 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 the potatoes and green beans are tender. Add cut rotisserie chicken; warm for 1-2 minutes.