Ingredients Jump to Instructions ↓

  1. 1 can(s) diced tomatoes , baby carrots and celery (2 stalks) chopped 1 teaspoon(s) olive oil 12 ounce(s) skinless boneless chicken breasts , cut into 1/2-inch chunks 1/4 teaspoon(s) Black pepper 1 tablespoon(s) fresh thyme leaves 3 clove(s) garlic , crushed through a press 2 cup(s) Chicken Stock 1 tablespoon(s) white wine vinegar 1 cup(s) medium egg noodles Salt to taste

Instructions Jump to Ingredients ↑

  1. Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks. Heat the oil in a 6-quart pot over medium-high heat. Coat the chicken with the pepper, thyme, and garlic. Add the chicken to the pot and sauté until lightly browned, about 5 minutes. Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer 10 minutes. Add the reserved tomato juice if the soup is too thick. Stir in the noodles and peas and cook until the noodles are al dente and the peas are tender, about 5 minutes. Taste and season with salt if needed.


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