By Nikita Toppo
This chicken soup is made with the goodness of winter veggies.
1 tsp oil, 1 tsp garlic (minced), ½ cup onions (minced), ½ cup celery (minced), 1 cup carrots (chopped), 2 cups potatoes (chopped), 1 lb. chicken breasts, 4 cups chicken broth, 1 tomato, 2 tablespoons tomato paste, 2 bay leaves, ¼ tsp dried basil, ¼ tsp dried oregano, 1/4 teaspoon pepper, 1 cup corn, 1 cup peas, 1 cup green beans
In a pot, heat oil and sauté onions, garlic, and celery until translucent.
Add all the veggies, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine.
Bring to a boil and reduce to a simmer until potatoes are fork tender.
Once cooked, remove bay leaves and chicken from the pot.
Shred chicken with two forks and add the shredded chicken back to the pot. Serve hot.