Tomato & Oregano Chicken Soup

As the weather turns colder, my kids start begging for tomato soup. After reading the label, I cannot bring myself to let them eat canned soup though. tomsoupThankfully, making it yourself is easy, a million times more delicious, and will save those you love from eating too much sodium, high fructose corn syrup, ascorbic acid, monopotassium phosphate, additives, and “flavorings.” Mmm, mmm… good!

Tomato & Oregano Chicken Soup
Makes 9 servings

This soup is nice with Parmesan on top. You can also add rice or tiny pasta to thicken it up—great for cold days.

1 tablespoon extra virgin olive oil
Two 10-ounce chicken breast halves, with skin and bone
1 small onion, chopped
2 medium carrots, cut into 1/2-inch dice
3 garlic cloves, minced
One 48-ounce can reduced-sodium chicken broth
One 28-ounce can Italian plum tomatoes with their juices, chopped
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces green beans, cut into 1/2 -inch dice (1 1/2 cups)
1 tablespoon chopped fresh parsley

1. Heat the oil in a large saucepan over medium heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate.

2. Pour off all but 1 tablespoon of the fat from the saucepan. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chicken broth, tomatoes and their juices, oregano, thyme, sage, salt, and pepper, and bring to a simmer over high heat. Reduce the heat to low and simmer to blend the flavors, about 30 minutes.

3. Return the chicken to the saucepan. Simmer for 10 minutes. Add the green beans and cook until the chicken and green beans are tender, about 15 minutes more.

4. Remove the chicken from the soup and transfer to a chopping board. Cool until easy to handle, then cut the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces and return to the pot. Sprinkle the soup with the parsley and serve hot.

SkinnyItal-cover – From Skinny Italian
by Teresa Giudice with Heather Maclean

1 Comment

  1. ali

    good blog

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