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Italian and Oregano Chicken Soup

with Oregano Essential Oil

This chicken soup is just what the soul ordered. The fresh vegetables and hearty sauce will make you feel full and satisfied without being weighed down.

 

Ingredients

3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
Chicken bouillon
Water
4 stalks celery
1 green pepper
1 package pasta
4 Roma tomatoes
1 pint whipping cream
½ teaspoon salt
½ teaspoon pepper
 
 
Health Highlights 
Every mouthwatering bite is brimming with nutritious vegetables that will strengthen your body and help fight against health risks.
 
Celery - Because of its low acidity, increased celery intake is recommended to help with heartburn and acid reflux. Celery is also known to help reduce cancer risks for cancers like breast cancer and pancreatic cancer.[1]
Green peppers - These peppers are filled with large amounts of vitamin C which can assist the body in fighting off infection. [2]
Tomatoes - The beta-carotene and vitamins in tomatoes can help to decrease the harmful effects of free radicals (molecules that can assist in causing cancer, heart disease, arthritis, etc.). For beta-carotene rich tomatoes, make sure to choose the reddest ones! [3]
 
 
Directions: 
  1. Place 1 tablespoon of olive oil and 4 tablespoons of flaked oregano in small skillet and sauté over medium heat for approximately 1 minute. Set aside.
  2. Place chicken, 1 tablespoon of chicken bouillon, and 1 cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
  3. Dice 4 stalks of celery and 1 green pepper. Place celery and green pepper in small skillet and sauté over medium heat for approximately 1 minute.
  4. Place chicken and celery and green pepper mixture back into pressure cooker. Add pasta.
  5. Mix 1 tablespoon of powdered chicken bouillon with 5 cups of water and pour over noodles until covered.
  6. Add ½ teaspoon of real salt and ½ teaspoon coarse black pepper. Cook in pressure cooker on low pressure for 2 minutes.
  7.  When complete, add 1 pint of whipping cream, 4 Roma tomatoes diced, the sautéed oregano, and Oregano essential oil. Mix thoroughly and let heat for 1 minute before serving.

[1] //www.livescience.com/50640-celery-nutrition.html 

[2] //healthyeating.sfgate.com/benefits-eating-green-bell-peppers-4245.html

[3] //www.floridatomatoes.org/news-events/10-reasons-why-you-should-be-eating-more-tomatoes/; //www.exploresupplements.com/areas-of-health/immune-health/free-radicals-and-antioxidants

 

Print

Italian Chicken Soup

with Oregano essential oil

Servings:6

Prep Time:15

Cook Time:30

Difficulty:Medium

Ingredients:

3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
Chicken bouillon
Water
4 stalks celery
1 green pepper
1 package Ditalini pasta
4 Roma tomatoes
1 pint whipping cream
2 drops Oregano essential oil
½ teaspoon salt
½ teaspoon pepper

Instructions:

1. Place 1 tablespoon of olive oil and 4 tablespoons of flaked oregano in small skillet and sauté over medium heat for approximately 1 minute. Set aside.
2. Place chicken, 1 tablespoon of chicken bouillon, and 1 cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
3. Dice 4 stalks of celery and 1 green pepper. Place celery and green pepper in small skillet and sauté over medium heat for approximately 1 minute.
4. Place chicken and celery and green pepper mixture back into pressure cooker. Add pasta.
5. Mix 1 tablespoon of powdered chicken bouillon with 5 cups of water and pour over noodles until covered.
6. Add ½ teaspoon of real salt and ½ teaspoon coarse black pepper. Cook in pressure cooker on low pressure for 2 minutes.
7. When complete, add 1 pint of whipping cream, 4 Roma tomatoes diced, the sautéed oregano, and Oregano essential oil. Mix thoroughly and let heat for 1 minute before serving.

Tips:

If you don't have a pressure cooker, use a skillet to cook chicken and vegetables.

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