Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken and cook until hot. Season to taste. Enjoy the base soup as is or customize using one of the options in our tips section.
3 tablespoons olive oil3 large onion, diced (about 3 cups)6 stalks celery, diced (about 3 cups)6 medium carrot, peeled and diced (about 3 cups)3 cloves garlic, minced12 cups Swanson® Chicken Broth3 cups shredded or diced cooked chicken
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