Chicken Vegetable Soup (Full stock pot)

2 tablespoons mild oil

1 onion, diced

2 cloves of garlic, pressed or minced

6 stalks of celery, diced

8 large carrots, sliced thin

½ pound mushrooms, baby bella or white (bella adds more flavor)

1 can diced tomatoes

1 can chopped green beans, drained

1 bell pepper, any color (optional)

1 rotisserie chicken or boiled whole chicken, boned and cut into bite-size pieces

3 quarts chicken stock or bone broth

1 quart water

1 teaspoon parsley flakes

1 teaspoon dried rosemary

1 teaspoon thyme

1 teaspoon sage, more to taste

Salt and pepper to taste

 

Heat oil in large stockpot and cook onions, garlic, and celery until celery is soft and onion is translucent. Add spices and stir on medium-low heat. Add stock and water.

In separate pan, saute carrots with sage until softened slightly and add to stock pot; saute mushrooms until color darkens, about 4 min. and add to stock pot; saute peppers until smell strengthens, about 3-4 minutes, add to stock pot.

Add chicken, tomatoes, and green beans to stock pot.

Simmer on low heat for two hours (quick version: simmer on medium 30 min), then reduce heat to warm until served. The longer the flavors blend together, the better the taste.

Serve with warm bread and butter.