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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 7 |
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A very simple recipe that is oh so good comfort food Ingredients:
1 tablespoon oil |
1 tablespoon butter |
1 cup white pearl onions or 1 spanish onion, chopped |
3 celery ribs, cut in 1/2 inch pieces |
1 large garlic clove, minced |
2 cups chicken broth |
1 (28 ounce) can whole tomatoes, broken up |
1 bay leaf |
2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano |
1 teaspoon sea salt |
4 cups yukon gold potatoes, cut in large chunks |
1 1/2 cups baby carrots |
2 cups leftover chicken, chopped |
1 1/2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Melt butter with oil in pot. Saute onions, garlic and celery. until onions have turned tender and slightly golden.
2. Add the chicken broth and tomatoes and bring to a boil.
3. Add the bay leave, oregano, salt, potatoes, carrots and chicken breast. Simmer for about 25 minutes or until vegetables are tender to your liking.
4. Mix water and cornstarch together and add to pot. Mix well and simmer for another minute until the sauce thickens slightly.
5. Serve hot.
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