Fragrant Chicken Tomato Soup
I’ve said it before and I will surely say it again and again – my favorite recipes in the whole world are the ones that some into being out of sheer improvisation and necessity and “who cares”-ness, things getting thrown together that have been hiding in the fridge, a dinner that comes together from the pantry, a meal that makes the most of a couple of gorgeous seasonal ingredients that have shown up in your kitchen for any reason.
Fragrant Chicken Tomato SoupPrint
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of extra fat
- 1 onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher or coarse salt and freshly ground pepper to taste
- 1 cup fresh parsley leaves, chopped
- 1 (28-ounce) can diced or crushed tomatoes with their juice
- 3 cups chicken broth, preferably low sodium
1. Cut the chicken thighs into 1 to 2 inch pieces and place them in a food processor. Pulse until well chopped, but don’t let it become a paste; you want tiny pieces of chicken.
2. Heat a large pot over medium high heat. Add the olive oil, then add the chicken and the onions and saute for 5 minutes until the chicken is almost cooked through, and the onions are golden. Add the coriander, cumin, salt and pepper and stir to combine. Add the parley, tomatoes, and chicken broth and bring to a simmer. Simmer the soup for about 10 minutes, and serve hot.