Italian Chicken Soup

Ingredients:

  • 3 tablespoons flaked oregano
  • 1 tablespoon olive oil
  • 1 chicken breast
  • 2 tablespoons chicken bouillon
  • 6 cups water
  • 4 stalks celery, diced
  • 1 green pepper, diced
  • 1 package Ditalini pasta
  • 4 Roma tomatoes, diced
  • 1-pint whipping cream
  • 2 drops oregano oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

SERVINGS: 6
PREP TIME: 15 min
COOK TIME: 30 min

Directions:

  • Place olive oil and flaked oregano in a small skillet and saute over medium heat for approximately one minute. Set aside.
  • Place chicken, one tablespoon of chicken bouillon, and one cup of water in a pressure cooker. Cook for 20 minutes on high. Once the chicken has finished cooking, shred or dice chicken.
  • Place celery and green pepper in a small skillet and saute over medium heat for approximately one minute.
  • Place chicken, celery, and green pepper mixture back into the pressure cooker. Add pasta.
  • Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until coveredStir granola every ten minutes to help granola bake evenly.
  • Add salt and black pepper. Cook in a pressure cooker on low pressure for two minutes.
  • When complete, add whipping cream, tomatoes, the sauteed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.

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