- Chicken breasts, with bone in and skin on
- 2 stalks celery, chopped
- 2 cloves garlic
- 2 cups baby carrots, divided
- 1 sprig fresh oregano
- 1 medium yellow onion, chopped
- 1 teaspoon extra-virgin olive oil
- 1 jalapeno pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano leaves
- 1 1/2 pounds red or purple potatoes, chopped
- 3 medium plum tomatoes, chopped
- Salt and pepper to taste
- Put chicken, celery, 2 garlic cloves, 1 c carrots, the oregano sprig, and half of the onion into a large pot.
- Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
- Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
- Put oil, jalapeno, and the remaining oregano, garlic cloves (minced), and onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes.
- Turn heat to high; add broth, potatoes, and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
- Remove skin and bones from chicken. Shred meat into bite-size pieces. Add chicken, tomatoes, salt, and pepper to soup. Cook until warm.