Herb-Roasted Chicken and Vegetable Soup

🧂 Ingredients

• 3 lbs. rotisserie chicken

  cut up into bite-sized pieces
• 1 lb. petite red potatoes

  quartered
• 3 ribs celery

  sliced on the diagonal
• 1 medium onion

  diced
• 1 medium onion

  sliced and separated into rings
• 3 carrots

  sliced
• 1 1/2 to 2 qts. chicken broth
• 1 very large sweet potato

  cubed
• 1 lb. green beans

  tips removed
• 2 ears corn-on-the-cobs

  kernels removed
• 2 heaping tablespoons minced garlic from a jar

  or about 6 to 8 cloves garlic, minced
• 1/2 cup unsalted butter

  melted (1 stick)
• 2 heaping tablespoons dried parsley
• 2 tsp. dried rosemary
• 1 tsp. salt
• 1 tsp. ground black pepper
• water

  if necessary
• 1 tsp. fresh parsley

  for garnish

Instructions

• 1 Debone chicken and refrigerate meat until ready to use.
• 2 Pour chicken broth into crock pot.
• 3 Add red potatoes, celery, onions, carrots, sweet potato and green beans.
• 4 Combine butter, parsley, rosemary, salt and pepper in a small mixing bowl and
  whisk.
• 5 Add to mixture in crockpot.
• 6 Cook on high 3 hours or until veggies are fork tender.
• 7 Add chicken and corn and stir to combine.
• 8 Heat an additional 30 minutes until hot.
• 9 To serve: ladle soup into bowls.
• 10 Sprinkle with fresh parsley.

Nutrition Info