Chicken SOUP
Ingredients :-
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 ½-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
¼ teaspoon dried thyme
¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 ounces green beans, cut into ½-inch dice (1 ½ cups)
1 tablespoon chopped fresh parsley
Procedure :-
First of all 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.
Then 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.
Now 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.
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.
The Soup is ready.
