CHICKEN VEGETABLE SOUP

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 yellow bell pepper, chopped
• ½ pound green beans, cleaned and cut into 1-inch wedges
• 1 teaspoon dried Marjoram or oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 14.5-ounce can fire-roasted tomatoes
• 2 medium yellow potatoes, diced
• 2 ½ cups cooked Roasted chicken breasts or chicken thighs, in chopped into small pieces
• Kosher salt and freshly ground black pepper
• Fresh parsley

Instructions

Heat the olive oil over medium heat in a saucepan or heavy pot. Add onion, celery and carrots. Cook and stir several times until the onions soften. This usually takes around 5 minutes.
Add the peppers and green beans and cook for a few minutes or until the peppers soften and the onions and celery are soft.Now reduce the heat and add marjoram, thyme, basil and chopped garlic. Cook for 1 minute, stirring constantly.
Add the low sodium chicken broth, roasted tomatoes and potatoes. Bring the mixture to a boil. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.Add the sliced ​​roast chicken and heat for a few more minutes. Season with kosher salt and freshly ground black pepper. Serve in a bowl and top with fresh parsley.

Notes

Slice, dice, and dice anything fairly small so you have some variety with each spoonful.
Cooked rotisserie chickens are available almost everywhere and can be picked a few days in advance and stored in the refrigerator.If available, use sweet Vidalia onions. They add some sweetness to this delicious soup.
Canned Fire Roasted Tomatoes are available at most grocery stores. If unavailable, you can substitute regular canned diced tomatoes.
For optimal flavor and texture, Yukon Gold potatoes are best for this soup as they hold their shape and don’t break.Stay away from russets as they will break down and become mushy.
If you don’t like a certain vegetable, replace it with another. Try corn, peas, spinach or okra.
You can replace the potatoes with pasta or rice. Cooking takes about 15 minutes while the soup simmers. So plan accordingly.Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat in the microwave at reduced power so that the vegetables do not overcook.

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