Italian Chicken Soup!

 It's fall! Time for soup. Yummy.

Italian Chicken Soup

2              Chicken breast cubed.

1 tbsp.     Olive oil  

2              Jalapeño chopped/diced

1/2 LG    Onion

3 cloves  Garlic

2             Red potatoes cubed.

2 lbs       Prova on the vine tomatoes quartered

2             Carrots Cubed

1 qt.        Chicken Broth (use less if you'd like thinner

1 tsp.      Thyme

1 tsp.      Rosemary  

2 tsp.      Basil  

2 tsp.     Oregano

Salt and pepper to taste

A couple of dashes of Turmeric.

This is the easiest soup. If you can't find the prova tomatoes, you can use medium tomatoes. 

 

Add the chicken to a pot and brown in the olive oil. Then add all the veggies and spices, half of the broth and bring to a rolling boil for 15 minutes. Turn to medium low for an hour or until the potatoes and carrots are tender. Stir occasionally adding the broth as needed to the thickness you want. 

 

To change it up, you can add cannellini beans or kidney beans. Also, if you have leftovers, but not enough for a meal, you can add shredded cabbage, zucchini, celery, or spinach. More broth if needed. 

In this picture I have added shredded cabbage and peas.