From Every Day with Rachael Ray

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 pounds Plum tomatoes ; quartered lengthwise
1/4 cup Extra virgin olive oil
Salt & pepper
1 pound boneless chicken breasts
2 onions ; chopped
1 pound carrots ; peeled and sliced 1/4" thick
1 pound yukon gold potatoes
32 ounces Chicken Stock
1/2 pound fresh green beans ; trimmed and halved crosswise
1/3 cup chopped flat-leaf parsley

Servings

INSTRUCTIONS

1. Position a rack in the middle of the oven and preheat to 500. Arrange tomatoes cut side up on a parchment paper-lined baking sheet and drizzle 2 tbl olive oil on top; season with salt and pepper. Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.

2. Meanwhile, in a large saucepan, heat 1 tbl 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 minutes; transfer to a work surface. Let cool, and then shred the meat.

3. In the same saucepan, heat the remaining 1 tbl of olive oil over medium heat. Add the onions, season with salt and cook until softened, about 5 minutes. Add the carrots, potatoes, and chicken broth and bring to a simmer; cook for 5 minutes.

4. Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley; season with salt and pepper.

NOTES

Alert editor

Hearty Chicken-Vegetable Soup

2 pounds Plum tomatoes quartered lengthwise
1/4 cup Extra virgin olive oil 
  Salt & pepper 
1 pound boneless chicken breasts  
2  onions chopped
1 pound carrots peeled and sliced 1/4" thick
1 pound yukon gold potatoes 
32 ounces Chicken Stock 
1/2 pound fresh green beans trimmed and halved crosswise
1/3 cup  chopped flat-leaf parsley

1.  Position a rack in the middle of the oven and preheat to 500.  Arrange tomatoes cut side up on a parchment paper-lined baking sheet and drizzle 2 tbl olive oil on top; season with salt and pepper.  Roast until tender, about 20 minutes.  Transfer the tomatoes and any juices to a bowl.

2.  Meanwhile, in a large saucepan, heat 1 tbl 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 minutes; transfer to a work surface.  Let cool, and then shred the meat.

3.  In the same saucepan, heat the remaining 1 tbl of olive oil over medium heat.  Add the onions, season with salt and cook until softened, about 5 minutes.  Add the carrots, potatoes, and chicken broth and bring to a simmer; cook for 5 minutes.

4.  Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes.  Stir in the chicken and parsley; season with salt and pepper.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (980g)
Recipe Makes: 4 Servings

Calories: 564
Calories from Fat: 168 (30%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 2.7g
Cholesterol 72.6mg		22 %
Sodium 544.4mg		19 %
Potassium 2215.9mg		58 %
Total Carbohydrate 62.2g		18 %
	Dietary Fiber 12.4g	50 %
	Sugars, other 49.9g
Protein 39.7g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 564

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe