Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 3 medium potatoes (peeled and cut into 1 inch cubes)
  • 14 ounce fire roasted tomatoes (diced, or regular diced tomatoes)
  • 8 cups chicken broth (low sodium)
  • 2 cups chicken (cooked and shredded)
  • 3 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 tablespoon parsley (fresh, chopped)

Instruction

  • Cook Mirepoix: Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, carrots and celery then season with salt and pepper. Saute for about 5 minutes until the onion is soft and translucent.
  • Add Potatoes: Add the potatoes to the pot and stir. Cook for 2 more minutes. 
  • Cook: Add the fire roasted tomatoes and chicken broth to the pot, stir then bring to a boil. Turn down the heat to a medium-low and cook for about 15 minutes or until the potatoes are fork tender.
  • Finish: Stir in the shredded chicken and lemon juice. Taste for seasoning and adjust with salt and pepper as necessary.
  • Serve: Garnish with parsley. Serve while warm.