A hearty, herb-flavored soup built on a classic vegetable base, simmered with fire-roasted tomatoes, red potatoes, and green beans, and finished with warm rotisserie chicken.

Equipment

• Dutch oven or heavy stockpot

Ingredients

• 2 tbsp vegetable oil
• 3 stalks celery, thinly sliced
• 2 large carrots, peeled and cut in thin half rounds
• 1 medium onion, finely chopped
• 1 tbsp dried parsley
• 1 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp fresh ground black pepper
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 lb red potatoes, diced small
• 1/2 lb green beans, trimmed and cut in 1-inch segments
• 3 cups cooked, cubed rotisserie chicken

Instructions

1. Heat the vegetable oil over medium heat in a Dutch oven or heavy stockpot.
2. Add the celery, carrots, and onions. Cook until the onions begin to brown on the edges, approximately 5 minutes.
3. Turn the heat to medium-low. Add the parsley, oregano, basil, fresh ground black pepper, and minced garlic. Cook for 1 minute, stirring constantly.
4. Add the low-sodium chicken broth, fire-roasted tomatoes, diced red potatoes, and green beans. Simmer for 15–20 minutes, or until the potatoes and green beans are tender.
5. Add the cubed rotisserie chicken; warm for 1–2 minutes.

Notes

Turning the heat down before adding the garlic and dried herbs helps prevent burning and bitterness. Using rotisserie chicken keeps this recipe quick, since the chicken only needs to be warmed through rather than cooked from raw.