Winter is coming and there is nothing better than a good hearty soup to fill your belly and boost your mood! Check out this simple recipe for Chicken and Potato soup!

Ingredients:

6 Yukon Gold Potatoes

5 Large Carrots

5 Large Sticks of Celery

1 Large Onion 

3 Chicken Breasts

1 Can of Roasted Red tomatoes

64 Fl Oz of Chicken Broth, you can add another 32 oz if your want more broth.

Your Favorite Chicken Seasoning ( I used Traeger Fin and Feather)

Salt & pepper to taste

Extra Virgin Olive Oil

Directions:

Cook the chicken with seasoning on a George Forman Grill until done.

In a large Dutch oven pot cook the onions, carrots, celery ( diced up) with extra virgin olive oil (about 3 – 5 tablespoons) until the onions are clear. The potatoes should be chopped into large chunks and put into the dutch oven. Stir them around and cook them for 2-3 minutes. Then add the roasted tomatoes and chicken broth. Let it cook on high heat until the broth is boiling. Once it starts to boil add the now diced up chicken and let it continue to cook for 1-2 minutes, then turn down to medium heat. You will know soup is ready when the potatoes are soft. 

Serve hot and enjoy!

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