Chicken Vegetable Soup

Step 1

Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.

Step 2

Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.

Step 3

Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.