Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 2 chicken breasts, bone in and skin on
- 1 14- ounce can fire roasted tomatoes
- 8 ounces white mushrooms, quartered
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 red pepper, cored and chopped
- 3 carrots, peeled and chopped
- 2 large potatoes, chopped into 1-inch cubes
- 4 cups chicken stock or broth
- Fresh herbs including bay leaves, sage and thyme
Instruction
- In a soup pot over medium heat sauté the onion and garlic in olive oil until the onion softens.
- Add the bell pepper, carrots and mushrooms and cook until caramelized.
- Stir in the tomatoes, potatoes and chicken broth. Bring to a boil.
- Submerge the raw chicken breasts skin side down into the liquid.
- Add a bay leaf, a sprinkle of fresh thyme and sage and simmer covered for an hour or until the chicken pulls easily off the bone.
- Remove the chicken breasts from the pot, peel off the skin and shred the meat off the bone using two forks.
- Return the shredded chicken to the pot.
- Continue to simmer the stew covered for an additional 15 minutes before serving.
- If the soup reduces and you prefer more liquid, add an extra cup of chicken broth.
- Store any leftovers in an airtight container for 3-4 days in the fridge.