Chicken Vegetable Soup

By ksgroves

Ingredients

• 1 tbs butter
• 1/2 cup onion finely diced
• 2 carrots peeled, halved lengthwise and sliced
• 2 stalks carrots thinly sliced
• 2 tsp. minced garlic
• 3 cups cooked chicken shredded or cubed
• salt and pepper to taste
• 15 oz. can diced tomatoes; do not drain
• 8 oz. can tomato sauce
• 1 tsp Italian seasoning
• 6 cups chicken broth
• 1 large Russet potato peeled and cut into 1/2 inch cubes
• 1/2 cup frozen corn
• 1/2 cup diced green beans fresh or frozen
• 2 tbs. chopped fresh parsley

Details

Preparation time 6mins
Cooking time 55mins
Adapted from

Preparation

Step 1

1. Melt the butter in a large pot over medium high heat. add the onion, carrots and celery to the pot.
2. Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
3. add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
4. Cook for 20-25 minutes or until potatoes are tender. Taste and add salt, and pepper as desired.
5. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.