2cupscooked chickensee tip below for preparing chicken
2tsp.kosher salt
1/2tsp.pepper
2Tbsp.vegetable oil
3Tbspbutter
1cupdiced onion
3stalks celerydiced
1Tbsp.minced garlic
1/2tsp.dried tarragon
1/2tsp.dried oregano
2tsp.paprikacan use less if you want it less spicy
1/2cupand 2 Tbsp. flour
8cupschicken broth
114.5 oz diced or crushed tomatoes in juice.
3/4cupwhipping cream.
Instructions
Put oil and butter in a large pot over medium heat.
Saute onion, celery until onion is transparent, 6-7 minutes.
Add tarragon, oregano, garlic, and paprika, salt and pepper.
Cook and stir 3-4 minutes.
Slowly add flour. The flour will coat the veggies.
Once combined, slowly stir in chicken broth, stirring well as you pour in.
Bring to a boil and it will thicken.
Add tomatoes and cream.
Reduce heat to low and simmer for 20 minutes.
Add chicken and simmer 10 minutes more (this last step can be done right before serving if you have made the soup ahead of time)
Chicken Tip:
I buy the boneless, skinless chicken breasts.
This tip was shared with me by one of the wonderful women I have met through my direct sales business!
Fill a 9 x 9 or 9 x 13 (depending on how many chicken breasts you are cooking) with about 1/4 - 1/2 inch of water.
Place chicken breasts in water.
Cover with wax paper.
Place in microwave.
For two chicken breasts (this will make about 2 cups of chicken) I cook them about 10 minutes (will vary depending on the size of the breast and the strength of your microwave, mine is old!)
If they are not quite cooked all the way let them sit and "steam" for a few minutes and they will continue cooking.
It makes the meat nice and moist and it is quick and easy method!