Chicken Tomato Soup

(one serving, 15 to 20 minutes of prep time)

  • 2 tsp olive oil
  • 5 baby carrots
  • 2 green onions
  • 2 large celery stalks
  • 1 clove of garlic
  • ½ cup canned, crushed tomatoes (low sodium)
  • ½ cut chicken broth, low fat and low sodium
  • 1 small 3 oz potato
  • ½ tsp oregano
  • 2 ½ oz chicken breast boned and skinless
  • 1 Tbsp fresh parsley

Slice carrots, green onion, celery and garlic. Cube potato and set aside. In a medium, non stick saucepan, heat half the oil, add sliced vegetable, and sauté until garlic is lightly browned. Pour in crushed tomatoes and chicken broth. Bring to a boil and then add potatoes and oregano. Reduce heat, cover and simmer until potato is tender, about 15 minutes. Meanwhile, rinse chicken breast and chop into cubes. In a small non-stick skillet, heat the remaining oil and add chicken when hot. Cook chicken until well cooked, about 5-6 minutes. When chicken is done, add to saucepan, stir in fresh parsley, reduce heat and simmer another 5 minutes or so. If liquid reduces too much, add water to taste and allow to heat through a little longer to blend the flavors.

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