Mother-in-Law Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 6 cups chicken broth
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced potatoes
• 1 cup frozen corn
• 1 cup frozen green beans
• 1/2 cup uncooked white rice
• 1/2 cup uncooked pasta
• 2 cups cooked, shredded chicken

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the thyme, oregano, basil, and pepper and cook for an additional minute.
4. Add the chicken broth, carrots, celery, potatoes, corn, green beans, rice, and pasta and bring to a boil.
5. Reduce the heat and simmer for 30 minutes, or until the vegetables and pasta are tender.
6. Add the chicken and cook for an additional 5 minutes.
7. Serve warm.

Interesting Facts

• This soup is named after the mother-in-law of its creator, who was a chef from the United States.
• It is believed that this soup originated in the 1920s and has been enjoyed by generations ever since.
• This soup is a great way to use up leftover cooked chicken.
• This soup freezes well and can be kept for up to 3 months in the freezer.