Chicken and Veggie Soup

Ingredients

• 1 medium yellow onion

• 2 Tablespoons Olive Oil

• 3 large celery stalks

• 2 large garlic cloves

• 3 large carrots

• 2 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 8 cups chicken stock or bone broth

• 4 cups shredded chicken

• 14.5 oz can diced tomatoes

• 2 cups russet potatoes

• 14.5 oz stewed tomatoes

• 1/2 cup frozen green beans

• 1 cup button mushrooms

• 1/2 cup frozen corn

• 2 Tablespoons fresh parsley or chopped green onions

Make Soup:

• Heat oil in a large heavy-bottomed pot over medium-high heat.

• Add onions, celery, and carrots and cook until softened and the edges of the onions are golden for about 5-6 minutes.

• Stir in garlic and cook until fragrant, about 30 seconds.

• Stir in Italian seasoning, salt, and pepper.

• Pour in chicken stock and scrape up any brown bits from the bottom of the pot.

• Stir in chicken, tomatoes, potatoes, and mushrooms.

Simmer:

• Bring the mixture to a boil, and then reduce the heat and simmer for 20-25 minutes or until all the vegetables are fork-tender.

• Stir in the frozen green beans and corn, and continue cooking for 5 minutes.

Serve:

• Stir in chopped parsley and serve immediately.