Chicken Vegetable soup

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 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
2 cloves garlic minced
6 cups low sodium chicken broth
1 can (14.5 ounce) 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
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.

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