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Categories:
olive oil chicken breasts onion garlic green pepper celery red skinned potatoes chicken white wine thyme fresh oregano Italian parsley bay leaves red pepper corn cream salt pepper
Viewed: 92 - Published at: 4 years agoIngredients
- olive oil
- 1 pound boneless, skinless chicken breasts thinly sliced or cut into 1 inch pieces
- 1 onion large, roughly chopped
- 2 large garlic cloves minced
- 1 green pepper roughly chopped
- 3 stalks celery diced
- 1 pound red skinned potatoes baby, cleaned and quartered
- 32 ounces chicken stock
- 1/4 cup white wine to 1/2
- 1 bunch thyme
- 3 tablespoons fresh oregano
- 1 cup Italian parsley divided
- 2 bay leaves
- crushed red pepper to taste
- 1 pound frozen corn or fresh
- 1/4 cup cream to 1/2 fresh, to taste
- salt
- pepper
Method
- Season chicken with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Add chicken and cook until done. Remove chicken to separate dish and set aside.
- Add more olive oil, if needed. Mix in the onions and saute until translucent. Stir in garlic for 30 seconds. Add crushed red pepper, green pepper and celery. Stir until green vegetables soften.
- Add potatoes, chicken stock, wine, oregano, half the parsley, thyme bundle, bay leaves, salt and pepper. Cover and bring to boil. Reduce temperature to let soup simmer until potatoes are done.
- Add corn and bring soup back to a simmer.
- Add cream and bring soup back to a simmer. Adjust seasoning. Add remaining parsley.
- Ladle soup into individual bowls.
