I’m Italian. I love soup! Sometimes I can forego a “real” dinner and roll with soup and be totally content. Are you like that too? Try this recipe for Italian Chicken Soup and let me know what you think!! As always, when you’re cooking with essential oils, make darn sure you’re using the highest quality – it could be dangerous if you don’t. Reach out and ask me which ones I recommend. I can even get you a sample or two if you’d like wink emoticon
Yum-Source: doTERRA Blog
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 (opt for quinoa or other gluten free pasta for a paleo option, or omit the pasta all together!)
4 Roma tomatoes
1 pint whipping cream
2 drops Oregano essential oil
½ teaspoon salt
½ teaspoon pepper
Directions
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. 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. 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. Place chicken and celery and green pepper mixture back into pressure cooker. Add pasta. Mix 1 tablespoon of powdered chicken bouillon with 5 cups of water and pour over noodles until covered. Add ½ teaspoon of real salt and ½ teaspoon coarse black pepper. Cook in pressure cooker on low pressure for 2 minutes. 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.
