Chicken Vegetable soup

INGREDIENTS:

2 tablespoons vegetable oil

3 stalks celery thinly sliced

2 large carrots peeled and cut in thin half rounds

1 medium onion finely chopped

1 tablespoon dried parsley

1 1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon fresh ground black pepper

2 cloves garlic minced

6 cups low sodium chicken broth

1 can (14.5 ounce) 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:

Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until the onions begin to brown on the edges; approximately 5 minutes. Turn the heat to medium low. Add parsley, oregano, basil, fresh ground black pepper and minced garlic. Cook for 1 minute stirring constantly.

Add 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. Add cut rotisserie chicken; warm for 1-2 minutes.

Enjoooy!