![\"tomsoup\"](\"http:\/\/heather-maclean.com\/heathermacleancooks\/wp-content\/uploads\/2013\/05\/tomsoup.jpg\")
Thankfully, 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!<\/p>\nAs 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. Thankfully, 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!<\/p>\n
Tomato & Oregano Chicken Soup<\/strong> This soup is nice with Parmesan on top. You can also add rice or tiny pasta to thicken it up\u2014great for cold days.<\/p>\n 1 tablespoon extra virgin olive oil 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n
\nMakes 9 servings<\/em><\/p>\n
\nTwo 10-ounce chicken breast halves, with skin and bone
\n1 small onion, chopped
\n2 medium carrots, cut into 1\/2-inch dice
\n3 garlic cloves, minced
\nOne 48-ounce can reduced-sodium chicken broth
\nOne 28-ounce can Italian plum tomatoes with their juices, chopped
\n1 teaspoon dried oregano
\n1\/4 teaspoon dried thyme
\n1\/4 teaspoon dried sage
\n1\/2 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n6 ounces green beans, cut into 1\/2 -inch dice (1 1\/2 cups)
\n1 tablespoon chopped fresh parsley<\/p>\n
![\"SkinnyItal-cover\"](\"http:\/\/heather-maclean.com\/wp-content\/uploads\/2013\/05\/SkinnyItal-cover.jpg\")
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