Grab some rotisserie or leftover shredded chicken (or turkey) from your favorite store or fridge

Dig out whatever frozen (or fresh) vegetables you have available in your kitchen. I found frozen corn and green beans in mine.

Prepare the Mire Poix (just a fancy name for chopped onion, celery & carrots)

Chop the garlic - a medium to fine dice is fine here. Here's tip - use a cutting board with some writing on it like this Epicurian board. Then I know that I only use the plain side for onions & garlic

Melt the butter to a large pot or dutch oven over medium heat. I like the flavor of butter in this soup, but you can certainly use all olive oil

Sauté the onions, carrots & garlic until soft - about 5 minutes

Add the garlic and sauté for another 30 seconds or so, then add the Italian Seasoning, salt and pepper

Add the canned tomatoes and simmer until reduced by half - about 5 minutes

Add the chicken broth and shredded chicken. Bring to a boil, reduce the heat and simmer for 15-20 minutes

Add the frozen vegetables and simmer for another 5-10 minutes or until hot. Taste and adjust the seasonings. I tend to use unsalted chicken broth, so I often have to add a pinch more salt here

Remove from the heat and add the lemon juice. Acid always adds a nice balance and flavor hit to any soup

Serve hot with a pinch of cilantro or parsley. It tastes great leftover too!