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Italian Oregano Chicken Soup

This is a crock pot recipe, but it will work in a soup stock pot on the stove top (instead of cooking for half the day, try simmering for about 3 hours). The nice thing about an oregano crock pot recipe is that it will fill the house with a wonderful aroma. When the kids come in from playing outside, they will say, "What is that wonderful smell!" This dish is a meal in itself, but does go well with bread rolls or bread sticks. To make them follow this bread recipe, but instead of letting the machine bake the dough, take it out and form rolls on a greased baking pan and bake for 20-25 minutes at about 375° Fahrenheit (191° Celsius).

Ingredients:

2 half chicken breast
2 cans diced tomatoes
1 can green beans
1 can chicken broth
2 cups water
3 cloves diced or crushed garlic (or even whole cloves if so inclined) 1 teaspoon crunched dried oregano leaves
1 tablespoon parsley
1/2 teaspoon basil
considerable dash black pepper
dash thyme
dash sage

Directions:

Cube the two half chicken breasts. These are generally easier to cut up if they are still half frozen. I usually cut them quickly into little triangles. Add the tomatoes and green beans. Pour ALL the juice into the pot from these two items. Add the chicken broth and water.

Don't be intimidated by the long list of spices. If you don't have them all on hand just add the ones you do have (although oregano is probably essential). Instead of the leaf spices, you can add an Italian herb spice.

Cook in crock pot for 6 or 8 hours depending on the crock pot and the settings available. This will be done in 5 hours on a high setting with some crock pots.

Next Page: Simple Oregano Pizza Sauce Recipe


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