2 Tbsp. EVOO
2 Md. sweet onions - diced
6 cloves garlic - minced
4 boneless, skinless chicken breasts - halved
1 can fat free, low sodium chicken broth (16 oz.)
2-3 cans stewed tomatoes (30 ozs. total)
1 small celery heart - chopped
2 sprigs thyme - chopped, save stem
2 sprigs rosemary - chopped, save stem
1 tsp ground thyme
1 tsp ground rosemary
2 bay leaves
1/2 tsp ground black pepper
1/2 tsp sea salt
1/2 c. red wine vinegar
2 Tbsp. paprika
Parsley - chopped, for color
In a large soup pot, heat 1 Tbsp. EVOO over medium-high heat.
Season the chicken breasts with the paprika, chopped sprigs of rosemary and thyme.
Add the seasoned chicken breasts to the bottom of the pot, searing until just solid white around the edges, turning once - about 5 minutes.
Remove the chicken and set aside, add the onions, celery, and peppers to the pot, along with 1 Tbsp. EVOO. Season with remaining spices.
Saute for 10 minutes, add garlic and cook for another 2 minutes, stirring frequently to prevent burning. Deglaze the bottom of the pot with the red wine vinegar.
Add stewed tomatoes, broth and chicken breasts, reduce heat to low, cover and simmer for 60 minutes, stirring lightly every 15 minutes.
Serve in bowls with freshly toasted bread, a tomato-herb italian or asiago cheese bread works very well here.
