Pulled Chicken and Tomato-Vegetable Soup
May 31, 2010 in Healthy Eating, Poultry, Recipes, Soups & Stews
Ingredients
- 2 tablespoons olive oil
- 1/4 head cabbage, shredded
- 1 red onion, cut into a small dice
- 3 stalks celery, finely chopped
- 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
- 2 large carrots, cut into 1-inch julienne strips
- 2 teaspoons dried oregano, 6 sprigs for garnish
- 2 14-ounce cans chicken broth
- 2 14-ounce cans fire-roasted tomatoes with liquid
- 1 pound (1/4 inch thick) slices Boar’s Head EverRoast Oven Roasted Chicken Breast, cut in strips
Preparation
- Add olive oil to large soup pot and heat at medium high until oil is hot.
- Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally.
- Add carrots, dried oregano, chicken broth and tomatoes.
- Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup.
- Serve in individual bowls garnished with an oregano stem.
Serves
Servings 6
