Chicken Vegetable Soup is ultra-comforting, with filling protein and veggies in each bite. It tastes like chicken noodle soup, without the white pasta, and it couldn’t be easier to make.
This will give you a delicious broth base, similar to chicken noodle soup. If you prefer to use different veggies, you can also add in a can of diced tomatoes, or a bag of frozen corn or green peas. If you keep bay leaves on hand, you can also add one to the broth as it simmers. Just be sure to remove it before serving!
Try adding a squeeze of fresh lemon juice, just before serving, to help brighten up the flavor. I also like to add a garnish of chopped fresh herbs on top, like chopped parsley or basil.
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 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
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.