Nothing is as comforting like this rich and creamy bowl of hot homemade fresh vegetables, chicken, and creamy sauce on a cold or winter day. Here brought to life in this soup with a few drops of Oregano oil.
This soup is tasty and satisfying.
Ingredients
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
3 tablespoons flaked oregano
5 cups of water
5 stalks celery, diced
1 green pepper, diced
1/2 packet Ditalini pasta
4 plum tomatoes, diced
1 pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper
Instructions
- Place olive oil and flaked oregano in a small skillet and sauté over medium heat for approximately one minute. Set aside.
- Place the chicken, one tablespoon of chicken bouillon, and one cup of water in a pressure cooker—Cook for 20 minutes on high. Once the chicken has finished cooking, shred or dice chicken.
- Place celery and green pepper in a small skillet and sauté over medium heat for approximately one minute.
- Place chicken, celery, and green pepper mixture back into the pressure cooker. Add pasta.
- Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
- Add salt and black pepper—Cook in a pressure cooker on low pressure for two minutes.
- When complete, add whipping cream, tomatoes, the sautéed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.
