Chicken and Veggie Soup

It's cold out there.  For real.  The low is ten tonight. Ten.  Burrrrrr.  So I made my favorite soup today.  James loves it too.  It's super easy, healthy, and tasty.

Ingredients:

2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

4 carrots, cut up

3 medium sized red potatoes, diced

1 large handful fresh green beans, cut in 1 inch pieces

8 cups chicken stock

1 1/2 cups frozen peas

1 1/2 cups frozen corn

Meat from 1 rotisserie chicken

2 large handfuls cherry tomatoes, diced 

Directions:

Heat olive oil in dutch oven on stove.  Add onions and garlic and cook until soft.  Mix in the carrots, potatoes, and green beans and cook for about 5 minutes.  Add the chicken stock, peas, corn, and chicken.  Stir everything and bring to a boil.  Turn heat down and simmer covered for 15 minutes.  At this point, if you decide that you might want more broth, just add water.  I do this sometimes... It all kinda depends on how many veggies I add and how much chicken meat I use. Turn heat to low and let cook covered on low for at least 2 hours or up to 4 hours.  Add tomatoes and let cook for an additional hour.  

Yum!