Scott's Recipe

Soup - Chicken Vegetable I

Category: Chili, Chowders, Soups & Stews

1 Tbsp butter
1/2 cup onion, finely diced
2 carrots, peeled and sliced
2 stalks celery, thinly sliced
2 tsp garlic, minced
3 cups chicken, cooked shredded
salt and pepper to taste
1 (15oz) can diced tomatoes, Do Not Drain
1 (8oz) can tomato sauce
1 tsp Italian seasoning
6 cups chicken broth
1 large potato, peeled and cubed
1/2 cup corn, frozen
1/2 cup green beans, fresh or frozen
2 Tbsp fresh parsley, chopped


1. Melt butter in large pot over med heat. Add onion, carrots and celery to pot.
2. Cook 10 minutes or until softened, Add the garlic and cook 1 more minute. Season with salt and pepper to taste.
3. Add chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot. Bring to a simmer
4. Cook for approx 30 minutes until potatoes are tender. Add salt and pepper as needed.
5. Stir in corn and green beans and cook 15 minutes more. Sprinkle with parsley and serve.