This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!
Servings 6
INGREDIENTS
1 tablespoon butter
1/2 cup onion finely diced
2 carrots peeled, halved lengthwise and sliced
2 stalks celery thinly sliced
2 teaspoons minced garlic
3 cups cooked chicken shredded or cubed
salt and pepper to taste
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1 teaspoon 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 tablespoons chopped fresh parsley
INSTRUCTIONS
- Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
- Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Recipe: dinneratthezoo.com