Ingredients
2 lbs. of boneless, skinless chicken breasts and thighs
1 10 oz can cream of chicken soup
1 10 oz can vegetable or chicken broth
1 10 oz can diced tomatoes
4 cloves garlic, crushed or minced
1½-2 yellow or red onions, chopped (I used one of each)
4 carrots, sliced thin
4 stalks of celery, sliced
Emeril’s Original Essence
1/8 cup extra virgin olive oil
1 handful of finely chopped parsley
Salt and black pepper to taste (about a teaspoon each)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon corn starch
Preparation
In a large dutch oven or stock pot, heat olive oil over medium-high heat. Cut the chicken breasts in half crosswise so they are roughly the same size as the thigh parts. Season all chicken on both sides liberally with Emeril’s Original Essence. Working in batches, brown all chicken parts on both sides in the olive oil, about 2-3 minutes per side. Remove from pot and set aside.
Add onions, garlic, celery and carrots to oil in pot. Saute veggies about 3-4 minutes. Add chicken/vegetable broth, cream of chicken soup and diced tomatoes. Return chicken to pot. Bring to a boil. Add salt, pepper, thyme and oregano. Stir well. Reduce heat to low and cover with a tight fitting lid. Simmer for 40 minutes. Add parsley. Put about four tablespoons of the liquid in a small bowl and mix with corn starch. Add back to the pot and stir. Simmer uncovered for another 5 minutes. Serve over jasmine rice or noodles. Serves 6-8 or serves 4 with leftovers.
