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Makes four servings.
3 chicken breasts (skin on and bone in, about 2 pounds)
2 stalks of celery, cut in half
4 garlic cloves, peeled
2 cups baby carrots, divided
1 sprig fresh oregano
1 medium yellow onion, cut in half
1 teaspoon extra-virgin olive oil
1 jalapeno pepper, seeded and minced (about 4 teaspoons)
1 tablespoon chopped fresh oregano leaves
1 1/2 pounds red or purple potatoes, cut into bite-size pieces
3 medium plum tomatoes, seeded and chopped (about 2 cups)
Salt and pepper to taste
1. Put chicken, celery, 2 garlic cloves, 1 cup carrots, the oregano sprig, and
half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients;
put over high heat. When water boils, cover and reduce heat to medium. Simmer
2. Set aside chicken to cool and discard all vegetables and herbs. Strain broth
into a large bowl, skim fat from top and set aside.
3. Put oil, jalapeno, chopped oregano, 2 remaining garlic cloves (minced) and
remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables
are soft, about 5 minutes. Turn heat to high; add reserved broth, potatoes and
remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes
and carrots are tender, about 15 minutes.
4. Remove skin and bones from chicken. Shred meat into bite-size pieces. Add
chicken, tomatoes, salt and pepper to soup. Cook until warm.
Protein 26 grams
Carbohydrate 36 grams
Fat 5 grams (1 gram saturated fat)
Fiber 5 grams
Sodium 74 milligrams