Herb-Roasted Chicken and Vegetable Soup | Food Stuff

Name: Herb-Roasted Chicken and Vegetable Soup | Food Stuff
Ingredients: 3 carrots, sliced; 3 stalks celery, sliced on the diagonal; 1 ½ to 2 qts. chicken broth; 2 ears corn-on-the-cobs, kernels removed; fresh parsley for garnish; 2 heaping tablespoons minced garlic from a jar; 1 lb. green beans, tips removed, halved; 1 medium onion, diced; 2 heaping tablespoons parsley; 1 tsp. pepper; 1 lb. petite red potatoes, quartered; 1 whole rotisserie chicken, cut up into bite-sized pieces, or leftovers from Roasted Chicken with Rosemary, cut up into bite-sized pieces; 2 tsp. rosemary; 1 tsp. salt; 1 very large sweet potato, cubed; 1 stick unsalted butter, melted; water, if necessary, to thin soup

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Ingredients

3 carrots, sliced
3 stalks celery, sliced on the diagonal
1 ½ to 2 qts. chicken broth
2 ears corn-on-the-cobs, kernels removed
fresh parsley for garnish
2 heaping tablespoons minced garlic from a jar
1 lb. green beans, tips removed, halved
1 medium onion, diced
2 heaping tablespoons parsley
1 tsp. pepper
1 lb. petite red potatoes, quartered
1 whole rotisserie chicken, cut up into bite-sized pieces, or leftovers from Roasted Chicken with Rosemary, cut up into bite-sized pieces
2 tsp. rosemary
1 tsp. salt
1 very large sweet potato, cubed
1 stick unsalted butter, melted
water, if necessary, to thin soup