Ingredients

The following ingredients have 4 Servings
  • 1 rotisserie chicken (stripped)
  • 2 tablespoons olive oil
  • 1 small sweet onion (diced)
  • 5 cloves garlic (minced)
  • 3 stalks celery (chopped)
  • 2 cups carrots (diced or sliced (about 4 carrots))
  • 32 ounces vegetable broth
  • 15 ounces chicken broth
  • 2 large potatoes (peeled and diced)
  • 15 ounces corn (drained)
  • 4 bay leaves
  • 1/2 cup fresh parsley (chopped)
  • 1 cup green beans (fresh or frozen, chopped)
  • 1 cup peas (fresh or frozen)
  • 28 ounces petite diced tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne powder
  • 1/2 lemon (juiced)
  • 2 cups cooked penne pasta ((optional))

Instruction

  • In a large stock pot over medium-high heat, heat olive oil then add onions, celery and carrots and saute for 3-4 minutes.  Add garlic and cook for 1 minute or until fragrant.
  • Add your broth, seasonings, potatoes and green beans.  Bring to a boil, reduce heat and let simmer for 20 minutes.
  • Stir in the peas, rotisserie chicken and corn and let cook for another 5-10 minutes. Finish soup with a squeeze of fresh lemon juice and serve with more parsley for garnish.
  • If you wish to add in pasta, prepare in a separate pot per package instructions and stir in when you are ready to eat.