03/06/2026
Curl up with this delicious chicken soup this winter.
Ingredients
• 2 cups leftover shredded chicken
• 1 1/2 tablespoons olive oil
• 1 small onion, chopped
• 1 celery stalk, thinly sliced
• 3 m cloves garlic, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 350g baby potatoes, scrubbed and cut into 1/2-inch pieces (about 2 1/2 cups)
• 6 cups chicken broth
• 1 can diced tomatoes
• 1 cup frozen vegetable mix
Method
1. Heat the olive oil in a large pan medium heat. Add the onions and celery, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, salt, and pepper and cook, stirring often, until fragrant, about 1 minute.
2. Add the potatoes, stir in the chicken broth, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the potatoes are fork-tender, 5 to 7 minutes.
3. Add the shredded chicken, canned tomatoes, and frozen vegetables. Return to a simmer over medium-high heat and simmer, stirring occasionally, until heated through, 3 to 5 minutes. Serve.
