It’s the end of the week and you have random left over veggies in fridge and you do not want them to go to waste — you’re in luck! Gather all of those veggies and combine with some chicken stock and a rotisserie chicken — BAM a delish meal perfect for fall time. Or you can follow this recipe by gathering all of these ingredients at the store (or change up the veggies to your liking) and create your own masterpiece.

INGREDIENTS

• 2 tablespoons olive oil

• 2 cloves garlic , minced

• 2 cups chopped onion

• 1 red bell pepper , sliced

• 1 green bell pepper , sliced

• 1 zuchinni, chopped

• 1 1/2 cups chopped celery

• 2 cups julienned carrots 

• 5 cups chicken stock (I use Pacific Foods Organic Free Range Chicken Broth, Low Sodium, 8oz, 24-pack)

• salt and pepper to taste 

• 2 cups shredded chicken (I use a rotisserie chicken)

Feel free to change up the veggies or add hot sauce to the soup!

INSTRUCTIONS

1. Heat oil in a Lodge 7.5 Quart Enameled Cast Iron Dutch Oven. XL Red Enamel Dutch Oven with Self Basting Lid (Island Spice Red) over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots + salt and pepper

2. Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and any other seasonings you like! (I added some spice)

3. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.

4. . Stir soup and Serve! I serve it over rice and garnish with cilantro!