Chicken-Tomato Chowder

Name: Chicken-Tomato Chowder
Ingredients: 4 teaspoons olive oil; 2 carrots, thinly sliced; 6 scallions, chopped; 2 celery ribs, chopped; 2 cloves garlic, minced; 1 (14 1/2 ounce) can crushed tomatoes; 2 cups chicken broth; 2 medium potatoes, peeled and cubed; 1/2 teaspoon marjoram; 1/2 teaspoon oregano; 1/4 teaspoon ground pepper; 1/2 lb boneless skinless chicken breast, cubed; 1/2 cup canned cannellini beans, rinsed and drained; 2 tablespoons parsley

14 ingredients

8 steps

Ingredients

4 teaspoons olive oil
2 carrots, thinly sliced
6 scallions, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can crushed tomatoes
2 cups chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/2 lb boneless skinless chicken breast, cubed
1/2 cup canned cannellini beans, rinsed and drained
2 tablespoons parsley

Directions

1

In a medium saucepan, heat 2 tsp of the oil.
2

Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
3

Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
4

Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
5

Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
6

Saute the chicken until cooked through, 6-8 minutes.
7

Stir into the chowder; stir in the beans and parsley.
8

Simmer until heated through, about 5 minutes.