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Chicken Vegetable Soup
Chicken Vegetable Soup

Chicken Vegetable Soup
Chicken Vegetable Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     vegetable oil
  • 3
    item
     stalks celery, thinly sliced
  • 2
    item
     large carrots, peeled and cut into thin half-rounds
  • 1
    item
     medium onion, finely chopped
  • 1
    tbsp
     dried parsley
  • 5.5
    tsp
     dried oregano
  • 0.5
    tsp
     dried basil
  • 0.25
    tsp
     freshly ground black pepper
  • 2
    clove
     garlic, minced
  • 1440
    ml
     low-sodium chicken broth
  • 1
    item
     can (14.5 ounces) fire-roasted tomatoes
  • 1
    lb
     red potatoes, diced small
  • 0.5
    lb
     green beans, trimmed and cut into 1-inch segments
  • 720
    ml
     cooked, cubed rotisserie chicken
  • 720
    ml
     cooked cubed rotisserie chicken
  • 3
    item
     stalks celery thinly sliced
  • 2
    item
     large carrots peeled and cut in thin half rounds
  • 1
    item
     medium onion finely chopped
  • 0.5
    tsp
     dried bacillus
  • 0.25
    tsp
     fresh ground black pepper
  • 2
    clove
     garlic minced
  • 1440
    ml
     low sodium chicken broth
  • 1
    lb
     red potatoes diced small
  • 0.5
    lb
     green beans trimmed and cut in 1 inch segments
Chicken Vegetable Soup
Instructions:
  1. Sauté the Vegetables: Heat the vegetable oil over medium heat in a Dutch oven or heavy stockpot.
  2. 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.
  3. 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.
  4. 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.
  5. Cook for 15-20 minutes, or until the potatoes and green beans are tender.
  6. Stir in the cubed rotisserie chicken and let it warm through for 1-2 minutes.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle the soup into bowls and serve hot.
  9. Enjoy your hearty and nutritious chicken vegetable soup!
  10. 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.
  11. Add parsley, oregano, basil, freshly ground black pepper, and minced garlic. Cook for 1 minute, stirring constantly.
  12. 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.
  13. Add cubed rotisserie chicken; warm for 1-2 minutes.
  14. Enjoy your hearty chicken vegetable soup!
  • 2
    tbsp
     vegetable oil
  • 3
    item
     stalks celery, thinly sliced
  • 2
    item
     large carrots, peeled and cut into thin half-rounds
  • 1
    item
     medium onion, finely chopped
  • 1
    tbsp
     dried parsley
  • 5.5
    tsp
     dried oregano
  • 0.5
    tsp
     dried basil
  • 0.25
    tsp
     freshly ground black pepper
  • 2
    clove
     garlic, minced
  • 1440
    ml
     low-sodium chicken broth
  • 1
    item
     can (14.5 ounces) fire-roasted tomatoes
  • 1
    lb
     red potatoes, diced small
  • 0.5
    lb
     green beans, trimmed and cut into 1-inch segments
  • 720
    ml
     cooked, cubed rotisserie chicken
  • 720
    ml
     cooked cubed rotisserie chicken
  • 3
    item
     stalks celery thinly sliced
  • 2
    item
     large carrots peeled and cut in thin half rounds
  • 1
    item
     medium onion finely chopped
  • 0.5
    tsp
     dried bacillus
  • 0.25
    tsp
     fresh ground black pepper
  • 2
    clove
     garlic minced
  • 1440
    ml
     low sodium chicken broth
  • 1
    lb
     red potatoes diced small
  • 0.5
    lb
     green beans trimmed and cut in 1 inch segments
1
Servings
0

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.

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.

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.

Stir in the cubed rotisserie chicken and let it warm through for 1-2 minutes.

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!

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, freshly 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 cubed rotisserie chicken; warm for 1-2 minutes.

Enjoy your hearty chicken vegetable soup!

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