This Easy Chicken and Vegetable Soup Is Ready in 30 Minutes
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion
- 1 stalk celery
- 3 medium cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 122 1/2 ouncescups baby yellow or gold potatoes
- 6 cups chicken broth
- 2 cups rotisserie chicken
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen vegetable blend
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Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and celery, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, salt, and pepper and cook, stirring often, until fragrant, about 1 minute.
- Add the potatoes, stir in the chicken broth, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the potatoes are fork-tender, 5 to 7 minutes.
- Add the shredded chicken, canned tomatoes, and frozen vegetables. Return to a simmer over medium-high heat and simmer, stirring occasionally, until heated through, 3 to 5 minutes. Serve.,Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave or on the stovetop over medium heat. The completely cooled soup can also be frozen in freezer-safe containers or zip-top bags for up to 2 months.,Did you love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original