Chicken Vegetable Soup

I'm not trying to bore you with recipes, really. It's just that if I put them in my blog, then I know they are out there somewhere in the world and next time I want to pull them out, I will know where to look.

Chicken Vegetable Soup
From the kitchen of Rachel Ray, or someone who writes for her

1 lb. plum tomatoes (canned are fine)
1/4 c olive oil
salt and pepper
Chicken or other grill seasoning
1 ib. boneless chicken breast
2 small onions, chopped
1 lb. carrots, peeled and sliced 1/4 inch thick
1 lb. yellow-fleshed potatoes, peeled halved lengthwise and thinly sliced crosswise
1 box (32 oz.) low sodium chicken (or vegetable) broth
1/2 lb. green beans, trimmed and halved crosswise
1/2 c. flat-leaf parsley, chopped

Roast tomoatoes at 500 degrees with olive oil, salt and pepper on lined baking sheet for about 20 mins (this step is optional).

Season chicken with salt, pepper, and grill seasoning. Cook in olive oil in large saucepan until cook through. Let cool, then shred meat.

Using the same saucepan heat olive oil over medium heat. Add onions, season with salt and cook until soft (5 mins). Add carrots, potatoes, and chicken broth. Bring to simmer and cook for about 5 mins. Add green beans and tomatoes and cook until potatoes are soft (10 mins). Add chicken, parsley, and salt and pepper to taste. Simmer until vegetables reach desired texture.

Calories: Approx 235 for 1 cup.