You may also like
Categories:
olive oil garlic celery chicken breasts onion eggplants red bell peppers green bell pepper tomatoes sundried tomatoes thyme bay leaves vegetable tomatoes lemon fresh ground black pepper kosher salt basil
Viewed: 7 - Published at: 8 years agoIngredients
- 2 TBSP Olive Oil
- 4 cloves of garlic, chopped
- 2 stalkes of celery, chopped
- 2-3 boneless, skinless chicken breasts, 1/2" cubed
- 1 medium onion, halved
- 2 eggplants, halved lengthwise
- 2 red bell peppers, halved & seeded
- 1 green bell pepper, halved & seeded
- 2 Roma tomatoes, halved
- 1/4 cup sundried tomatoes, chopped
- 5 sprigs of fresh thyme or 2 tsp dried thyme
- 2 bay leaves
- 4 cups vegetable or chicken stock
- 1 can diced tomatoes, with juice
- 1 lemon, freshly squeezed
- Fresh ground black pepper to taste
- Kosher Salt to taste
- Basil Leaves, slivered
Method
- 1. Pre-heat broiler and place the onion, tomatoes, eggplants, and bell peppers 4-5" from boiler for 10 minutes or until charred and softened.
- Leave to cool slightly. Coarsely chop.
- 2. Heat 1 tbsp. olive oil in a large stockpot. Add garlic and celery and brown slightly.
- 3. Brown chicken in a separate saute pan with the other tbsp of olive oil and set aside.
- 4. Add the vegetable stock, canned tomatoes, chopped vegetables, sun-dried tomatoes, thyme, bay leaves to the garlic/celery. Bring to boil, cover and simmer gently for 25 minutes.
- 5. Cool slightly, removed bay leaves, transfer the vegetables to a food processor using a slotted spoon. Process briefly to retain some of the vegetable texture.
- 6. Return soup to pan. Add chicken. Season to taste with salt & pepper, add the lemon juice and reheat. Garnish with Basil leaves and serve with hearty bread for a delicious hearty meal.
- Can be refrigerated in air-tight containers for several days for a perfect take-to-work lunch.
