INGREDIENTS:
\n2 tablespoons vegetable oil
\n3 stalks celery thinly sliced
\n2 large carrots peeled and cut in thin half rounds
\n1 medium onion finely chopped
\n1 tablespoon dried parsley
\n1 1\/2 teaspoon dried oregano
\n1\/2 teaspoon dried basil
\n1\/4 teaspoon fresh ground black pepper
\n2 cloves garlic minced
\n6 cups low sodium chicken broth
\n1 can (14.5 ounce) fire roasted tomatoes
\n1 lb red potatoes diced small
\n1\/2 lb green beans trimmed and cut in 1 inch segments
\n3 cups cooked cubed rotisserie chicken
\nINSTRUCTIONS:
\nHeat 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.
\nAdd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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