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Chicken Vegetable Soup
Serves 4
Ingredients
- 10 c. basic chicken broth
- 4 c. shredded chicken breast
- 4 medium carrots, cut into bite-sized pieces
- 3 medium celery stalks, cut into bite-sized pieces
- 2 medium Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 6 medium Roma tomatoes, diced
- 1 tbsp. Kosher salt
- 1 tsp. fresh cracked pepper
- ½ tsp. oregano
Directions
In a large stockpot, bring broth to a boil. Add carrots, celery, potatoes, and tomatoes. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in chicken, season with salt, pepper, and oregano. Cook until chicken is warmed through, about 2-3 minutes.
