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!
Ingredients
1tablespoonbutter
1/2cuponionfinely diced
2carrotspeeled, halved lengthwise and sliced
2stalkscelerythinly sliced
2teaspoonsminced garlic
3cupscooked chickenshredded or cubed
salt and pepper to taste
15ounce candiced tomatoesdo not drain
8ounce cantomato sauce
1teaspoonItalian seasoning
6cupschicken broth
1largeRusset potatopeeled and cut into 1/2 inch cubes
1/2cupfrozen corn
1/2cupdiced green beansfresh or frozen
2tablespoonschopped 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.