Making your stock in this soup really makes the difference!
non vegetarian 6 servings
3 celery stalks
one whole onion cut into chunks
10 black peppercorns
3 chicken breast, cooked and chopped
Salt and pepper
1 can (28 ounce) tomatoes, with juice
1 teaspoon dried or 2 tsp. oregano
Place chicken in a soup pot and cover with water. Add carrots, celery onion and peppercorns and salt to taste. Heat to boil, then lower heat and simmer 3 hours.
Strain broth and discard veggies. Refrigerate broth about 4 hours and skim off fat. Return to stove over medium heat.
Roughly chop tomatoes and add to the broth with their juice. Add oregano, cooked chicken and any additional salt and pepper. Cook over medium heat for 30 minutes them serve with a sprinkle of cilantro.