Easy Chicken Vegetable Soup

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
  • Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
  • Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
  • Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
  • Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.
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