Ingredients
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3–4 potatoes, peeled and cubed
- 2 celery stalks, chopped (optional)
- 3 cloves garlic, minced
- 4 cups chicken broth (or stock)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (14 oz) diced tomatoes (optional, for a richer broth)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté veggies– In a large pot, heat olive oil over
