Shelly's Recipe

GET WELL CHICKEN SOUP

Category: Soups

1 small to medium onion, finely diced
1 clove garlic, minced (use more if you like)
1 tablespoon grapeseed or canola oil
1 cup thinly sliced celery
2 cans chicken broth or 2 cups home made broth
1.5 - 2 lbs russet potatoes, peeled and cubed (leave unpeeled if you wish)
1 cup fresh tomatoes, chopped or 1 can already cut tomatoes
2 chicken breasts, cut into bit sized dice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 cup frozen peas

In large soup pot, heat grape seed or canola oil until hot (olive oil is not great to use where the temperature will be hot enough to saute) add the onion and garlic and saute a few minutes until the onion is translucent. Watch to make sure the garlic doesn't burn. Add the celery and stir to coat with oil, then lower heat to medium and cook 2 minutes.

Add the broth, potatoes, tomatoes, chicken pieces, rosemary, thyme, and pepper. Stir well, cover, and bring to a simmer. Simmer about a half hour, until the potatoes are fork tender. Remove from heat and stir in the peas. Cover and let stand 10 minutes. Uncover and serve after tasting for seasoning and making corrections if necessary. Serves 4 - 6