Chicken Noodle Soup with Fresh Tomatoes

• 2 lb. ripe tomatoes
• 1 tsp. olive oil
• 12 oz. skinless boneless chicken breasts
• 1/4 tsp. white pepper
• 1 tsp. thyme leaves
• 4 clove garlic
• 1 3/4 c. Chicken Stock
• 1 tsp. white wine vinegar
• 1 c. medium egg noodles
• 1 c. frozen peas
• Salt to taste

1. Peel and seed the tomatoes, reserving the juice.
2. Cut the tomatoes into small chunks.
3. Heat the oil in a 6-quart pot over medium-high heat.
4. Coat the chicken with the pepper, thyme, and garlic.
5. Add the chicken to the pot and saute until lightly browned, about 5 minutes.
6. Stir in the tomatoes, stock, and vinegar.
7. Cover and bring to a boil.
8. Reduce the heat and simmer 10 minutes.
9. Add the reserved tomato juice if the soup is too thick.
10. Stir in the noodles and peas and cook until the noodles are al dente and the peas are tender, about 5 minutes.
11. Taste and season with salt if needed.

tomatoes, olive oil, chicken breasts, white pepper, thyme, clove garlic, chicken, white wine vinegar, egg noodles, frozen peas, salt

Taken from www.delish.com/recipefinder/chicken-noodle-soup-tomatoes-recipes (may not work)