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 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 into 1-inch segments
- 3 cups cooked cubed rotisserie chicken
Preparation:
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 dried parsley, dried oregano, dried 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 cooked cubed rotisserie chicken; warm for 1-2 minutes.
Serve this hearty chicken vegetable soup hot and enjoy a comforting, healthy meal perfect for any season!
