Tomato Chicken Soup

This tomato soup is a one pan soup, very little clean up. You can always make with no chicken and instead serve with hot rolls or spiked seltzer bread.

Freezing leftovers in individual servings comes in handy when you need to take a meal to the office.

Total Time 1 hour

8-9 servings

Ingredients

• 3 boneless, skinless chicken breasts, cut into small cubes

• 5 green onions, chopped

• 5 garlic cloves, minced

• 1 teaspoon dried oregano

• 2 tablespoons tomato paste

• 1 tablespoon hot pepper paste, use 1 teaspoon if you don’t like heat

• 1 28-oz can crushed tomatoes

• 1 28-oz can tomato puree

• 1 15-oz can great northern beans

• 4 cups bone broth

• 4 cups swish chard, ribs removed and chopped

• 1 can artichoke hearts in brine, drained

• 1 teaspoon pepper

• 2 teaspoons salt

• ½ cup grated parmesan cheese

• 2 tablespoons fresh basil, chopped

Instructions

1. Spray large pot with cooking spray.

2. Sauté chicken in pot until browned.

3. Add green onions, garlic, oregano, tomato paste and hot pepper paste. Sauté 2 minutes.

4. Add Crushed tomatoes, tomato puree, beans, broth, swiss chard, artichoke hearts, salt, and pepper. Stir until boiling.

5. Turn down heat and simmer for 30 minutes.

6. Add basil and parmesan cheese; stir and serve.