CHICKEN VEGETABLE SOUP

CHICKEN VEGETABLE SOUP

INGREDIENTS

• 3 tbsp Olive oil
• 1 Onion Medium size, Finely chopped
• 4 Carrots Medium, Peeled, Roughly chopped
• 3 Celery sticks Roughly chopped
• 1 tbsp Ginger Finely minced
• 2 tbsp Garlic Finely minced
• 4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
• 2 cans Diced tomatoes 14.5 oz cans
• 3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
• 2 Bay leaves
• 1/3 cup Parsley Fresh, Roughly chopped
• 1/2 tsp Thyme Dried
• 1 tsp Oregano Dried
• 1/2 tsp Rosemary Dried
• Salt To taste
• Pepper To taste
• 1/2 tsp Red chili flakes Optional
• 3/4 cup Green beans Frozen
• 1 cup Shredded cooked chicken
• 1/4 cup Corn Frozen
• 1/2 cup Peas Frozen

INSTRUCTIONS

1. Add oil in a large nonstick pot and heat it over medium high heat.
2. Serve and enjoy!
3. Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
4. Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
5. Bring to a boil.
6. Then, add green beans and reduce heat.
7. Cover and cook for about 20 minutes until potatoes become tender.
8. Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy! 

This article adapted from this site