Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 large chicken breast
- 32 oz chicken broth
- 1/2 cup dry white wine or sherry
- 14 oz can of diced tomatoes
- 2 tbsp. extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, washed and diced
- 2 parsnips, peeled and chopped
- 3 carrots, peeled and chopped
- 1/2 cup frozen corn
- 1 cup fresh green beans, chopped
- 10 bay leaves
- 1 tsp. dried thyme
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Step 1
Bake the chicken breast in a 375 degrees F oven until cooked through, approximately 20 minutes.
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Step 2
Meanwhile, heat a large pot over a medium flame. Add the olive oil and sautee the onions and celery for approximately four minutes, or until the onion is translucent.
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Step 3
Add the chicken broth, white wine and diced tomatoes to the pot. Stir in the bay leaves and dried thyme.
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Step 4
Add the diced and chopped vegetables, as well as the frozen corn.
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Step 5
When the chicken is cooked, remove from the oven and dice. Add the chicken to the soup.
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Step 6
Bring the soup to a boil and then allow to simmer, covered, over a very low heat for one hour, or at least until the potatoes are cooked through. Enjoy delicious, healthy homemade soup.
