Hearty Chicken Vegetable Soup

Ingredients:

• 2 tablespoons olive oil (for added flavor)
• 3 stalks celery, thinly sliced
• 2 large carrots, peeled and cut into half rounds
• 1 medium onion, finely chopped
• 1 tablespoon dried parsley
• 1 1/2 teaspoons 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 ounces) 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
• Optional: 1 cup spinach or kale, added in the last few minutes of cooking for extra nutrition

Instructions:

1. Sauté Veggies: Heat olive oil in a Dutch oven or heavy stockpot over medium heat. Add celery, carrots, and onion. Cook until onions are slightly browned, about 5 minutes.
2. Add Herbs and Garlic: Lower heat to medium-low; stir in parsley, oregano, basil, black pepper, and minced garlic. Cook for 1 minute, stirring constantly.
3. Combine Ingredients: Add chicken broth, fire-roasted tomatoes, diced red potatoes, and green beans. Bring to a simmer and cook for 15-20 minutes until potatoes and green beans are tender.
4. Finish with Chicken: Stir in rotisserie chicken; cook for an additional 1-2 minutes to heat through. If using, add spinach or kale just before serving.

Enjoy this comforting and nutritious soup! 🍽️💖