Saute The Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic. Saute until the vegetables are softened and aromatic, about 5 minutes.
Add Chicken And Spices: Stir in the shredded BBQ chicken and smoked paprika. Allow the flavors to mingle for a few minutes, infusing the chicken with that smoky goodness.
Pour In The Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for 10 minutes, allowing the flavors to meld.
Introduce The Veggies: Add diced tomatoes, corn kernels, and green beans to the pot. Simmer for 15 minutes until the vegetables are tender yet still vibrant.
Season To Perfection: Season the soup with salt and pepper, adjusting to your taste preferences. The residual flavors from the BBQ chicken will add a delightful depth, so go easy on the salt initially.
Serve And Garnish: Ladle the soup into bowls, and don’t forget to garnish with a sprinkle of fresh parsley. The vibrant green adds a pop of color and a burst of freshness.
