Printer Friendly Recipe
I created this recipe about 4 years ago after trying to figure out what to do with all the Mexican Tarragon growing in my herb garden, it was featured as "recipe of the week" on a local Christian Radio station. :) This recipe will make about 6 servings, so double or cut as needed.
Kathy's Kickin' Chicken Soup
3 Chicken Breast halves, cut into bit size pieces
3 peeled Medium red potatoes, cut into bite size cubes
3 carrots - sliced
One small onion, finely chopped
5 minced garlic cloves
1-32oz box chicken broth
2 cups water
1-15.8oz can roasted garlic diced tomatoes - pureed
1-15.8 oz can Great Northern Beans - drained and rinsed
1-3 Tbsp. (depending on your heat preference) Texas Pete or Tabasco Hot Sauce
2 tsp. Worchestershire Sauce
1 Tbsp Balsamic Vinegar
Extra Virgin Olive Oil
Fresh minced Rosemary (1Tbsp), Mexican Tarragon (2 Tbsp), and Parsley (1 Tbsp)
(If using dried herbs, reduce to teaspoons instead of Tablespoons)
Fresh ground Pepper
Kosher or Sea Salt
In a large pot over med-high heat, heat 2 Tbsp Olive Oil. Add onions and garlic, saute until soft, reducing heat as needed to keep from browning. Add chicken, sprinkle with ground pepper; saute on med-high heat until browned all over. Add potatoes, carrots, and herbs; satue a few minutes to allow flavors to meld. Add broth, tomatoes, and beans. Add Worchestrshire, Balsamic Vinegar and Hot Sauce, and a pinch of salt. Bring to a boil, cover and reduce heat to a simmer. Simmer, covered, 30-35 minutes or until Potatoes and carrots are just tender.
Serve with a Rustic Bread.
Whip out that Wooden Spoon and get Cookin'!