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.