Lunch: Tomato Chicken Vegetable Soup

Ingredients

1/2 cup Olive Oil, Divided
1 Yellow Onion Roughly Chopped
1 pound Tomatoes
4 cups Chicken Broth
2 cups Carrots, Thinly Sliced
2 cups Celery, Thinly Sliced
2 cups Corn Kernels
3 cups Cooked, Shredded Chicken Meat
Kosher Salt

Instructions

In a large pot over medium heat, add 1/4 cup of olive oil and the onions. Saute onions until soft and translucent, about 5 minutes.
Add tomatoes to the pot and stir. Cook for 2 minutes until tomatoes start softening. Add broth and turn the heat to high. Bring the broth to a simmer and then turn the heat to medium. Cook for 5 minutes.
Transfer soup to the jar of a blender and puree on high until smooth. Set aside.
Meanwhile, in the same pot, add remaining 1/4 cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables.
Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low. Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot.

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