Chicken Tomatoe Chowder
- 2 tsptlive Oil
- 2tarrots, thinly sliced
- 6tcallions, chopped
- 2telery stalks, chopped OMIT for Krista
- 2tarlic cloves, minced
- 1t4 1/2 oz can crushed tomatoes
- 2 cupstow-sodium chicken broth
- 2-3tedium red potatoes, cubed
- 1/2 tsptried marjoram
- 1/4 tsptround pepper
- 1 1/2 cupsthicken, cooked and chopped
- 1tan white beans, rinsed and drained
- 2 TBLthopped fresh Parsley or 2 tsp dried parsley flakes
- In a medium saucepan, Heat 2 teaspoons of oil. Saute the carrots, scallions, celery and garlic until softened, 5-7minutes. Stir in the tomatoes and broth; bring too a boil, then stir in the potatoes, marjoram, oregano and pepper. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes. Then stir in the 1 1/2 cups cooked, chopped Chicken. Stir in the beans and parsley. Simmer until heated through. Remove from stove and let cool to room temperature. Transfer to Gallon Freezer bag, LABEL and lay Flat in Freezer.
olive oil, carrots, scallions, stalks, garlic, tomatoes, chicken broth, red potatoes, marjoram, ground pepper, chicken, white beans, tblt
Taken from www.epicurious.com/recipes/member/views/chicken-tomatoe-chowder-1271171 (may not work)