Remove chicken from stockpot. Set aside to cool. https://www.tasteofhome.com/recipes/chicken-vegetable-soup-with-tomatoes Soup is my kids’ favorite way to eat their veggies, and this chicken vegetable soup is a colorful mix of nutritious ingredients that happen to taste amazing together. Once cooled, shred 2-3 cups of the chicken then discard the rest. Reserve 8 cups of broth for the soup. Stir in lemon juice and oregano and mix everything together to combine, then place in oven and bake for 27-30 minutes, or until chicken is completely cooked through. Add the canned Cover chicken with water, approximately 12 cups. chicken broth, red wine, rosemary, grape tomatoes, bay leaves and 13 more Slow Cookers Loaded Potato Soup McCormick yukon gold potatoes, chicken stock, milk, … An easy and healthy dinner option that the whole family will love! Reduce heat to low and simmer for 60-90 minutes. Strain vegetables and herbs from the stock and discard any chicken skin and bones. Chop onion and saute in olive oil or if you are Southern, bacon grease, until starting to turn translucent. Combine potatoes, chicken and onion mixture in a large baking dish, then pour in both cans of tomatoes and chicken broth. This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. Bring to a boil. https://www.allrecipes.com/recipe/78171/chicken-and-potato-soup