hearty chicken-veggie soup

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet