Chicken Vegetable Soup

Serves: 5-6

Prep Time: 15 minutes

Cook Time: 35-40 minutes

INGREDIENTS

2 tablespoons olive oil

1 cup yellow onion, finely diced

2 stalks (1 cup) celery, sliced

2 large (1 cup) carrots, cleaned and sliced

2 cloves garlic, smashed and minced

2 teaspoons dried Italian seasoning

Salt and pepper to taste

4 cups chicken, cooked, diced or shredded into large pieces

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) stewed tomatoes

2 cups potatoes, peeled and diced

½ cup frozen green beans

½ cup frozen corn

1 cup mushrooms, cleaned and sliced

8 cups chicken stock

2 tablespoons fresh parsley, chopped

INSTRUCTIONS

Heat oil in Dutch oven or large pot

Add onions, celery and carrots and cook until softened, about 5-6 minutes

Add garlic and cook for 30 seconds

Season with Italian seasoning, salt and pepper to taste

Stir in chicken, tomatoes, potatoes, and mushrooms

Pour in chicken stock and stir until well combined

Bring to boil, then reduce heat and simmer 20-25 minutes or until all vegetables are tender

Stir in green beans and corn; Continue cooking for 5 minutes

Sprinkle with chopped parsley and serve immediately

Store leftovers in refrigerator in airtight container