- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 cup carrots, chopped
- 2 cups onion, chopped
- 2 cups celery, chopped
- 4 medium potatoes, cubed
- 2 tsp garlic, minced
- 8 oz chicken stock
- 1 cup white wine
- 1 cup water
- 2 (28oz) cans chopped tomatoes
- ½ tsp basil
- ½ tsp oregano
- ½ tsp pepper
- 2 tbsp olive oil
- 3 tbsp fresh parsley
- 2 lb fresh cooked chicken breast fillets, chopped into cubes.
Tuesday, April 7, 2015
Best Chicken Soup
In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir.
Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes.
Add the chicken for the last 3 minutes, or until heated through. . Adjust seasoning to taste
Let the soup stand for a little while, then serve with crusty French bread.
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