Hearty Chicken Vegetable Soup
by Gina Jantzen

URL Source:
Source: Rachael Ray Magazine
Course: Soups/Stews
Cuisine: American
Food Group: Poultry
Serves: 4


1 pound(s) Plum tomatoes, cut into chunks
Salt and pepper
1/4 cup(s) Extra-virgin olive oil
1 pound(s) yellow-fleshed potatoes, such as Idaho, quartered lengthwise and thinly sliced
2 Onions, chopped
1 pound(s) Skinless, boneless chicken breasts
1/2 pound(s) Baby Carrots, sliced 1/4 inch thick (or 3 large carrots, peeled and sliced)
64 ounce Chicken broth (two boxes)
1/2 pound(s) Green beans, trimmed and halved crosswise
1/4 cup(s) Chopped flat-leaf parsley

Position a rack in the middle of the oven and preheat to 500°. Arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tablespoons olive oil on top; season with salt and pepper. Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl. Meanwhile, in a large saucepan, heat 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes; transfer to a work surface. Let cool, then shred the meat. In the same saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onions, season with salt and cook until softened, about 5 minutes. Add the carrots, potatoes and chicken broth and bring to a simmer; cook for 5 minutes. Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley; season with salt and pepper.

Notes:I also like to add a little tomato sauce for extra flavor.