Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (approximately 1 cup)
  • 2 stalks celery, sliced (approximately 1 cup)
  • 2 large carrots, cleaned and sliced (approximately 1 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning blend
  • Salt and black pepper to taste
  • 4 cups chicken, cooked, diced, or shredded into large pieces
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 cups peeled and diced potatoes
  • 1 cup mushrooms, cleaned and sliced
  • 8 cups vegetable or chicken stock
  • 1/2 cup frozen green beans
  • 1/2 cup frozen corn
  • 2 tablespoons fresh parsley, chopped

Instruction

  • Heat oil in a Dutch oven or large soup pot.
  • Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
  • Add garlic and cook for 30 seconds.
  • Then season with Italian seasoning, salt, and pepper to taste.
  • Stir in chicken, tomatoes, potatoes, and mushrooms.
  • Pour in chicken stock and stir until well combined.
  • Bring to boil, then reduce heat and simmer 20-25 minutes or until all vegetables are tender.
  • Stir in green beans and corn, continue cooking for 5 minutes.
  • Sprinkle with chopped parsley and serve immediately.
  • Store leftovers in the refrigerator in an airtight container.