Empty My Fridge
Eat this soup for breakfast!
Ingredients
- Olive oil1 tbsp
- Chicken breast · boneless skinless1–1 ½ lb
- Salt
- Black pepper · ground
- Carrot · peeled3
- Celery3
- Potato2
- Onion · diced1
- Bay leaf1
- Thyme · dried1 tsp
- Oregano½ tsp
- Chili flake · flakes¼ tsp
- Garlic3
- Petite-cut diced tomatoes1 can
- Zucchini · sliced1
- Chicken stock8 cups
- Parsley · chopped½ cups
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Season the chicken breast generously with kosher salt and freshly ground pepper.
- Add the chicken to the pot and cook until golden, about 12 minutes per side, until it reaches 165°F. Transfer to a plate.
- Add the carrots, celery, onion and Yukon gold potatoes to the pot, scraping up any browned bits. Add the bay leaf, dried thyme, oregano, red pepper flakes, salt and pepper. Cook undisturbed for 15 minutes.
- Add the garlic and cook for 5 more minutes.
- Add the petite-cut diced tomatoes, zucchini and chicken stock. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are tender.
- Shred the chicken, return it to the pot and warm through.
- Stir in the chopped parsley and serve.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.