Ingredients
2lbsripe tomatoes
1tspolive oil
12ozchicken breasts,skinless, boneless
¼tspwhite pepper
1tspthyme leaves
4clovegarlic
1¾cupschicken stock
1tspwhite wine vinegar
1cupmedium egg noodles
1cuppeas,frozen
salt,to taste
Preparation
Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks.
Heat the oil in a 6-quart pot over medium-high heat.
Coat the chicken with pepper, thyme, and garlic.
Add the chicken to the pot and sauté for about 5 minutes until lightly browned.
Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the reserved tomato juice if the soup is too thick.
Stir in the noodles and peas and cook for about 5 minutes until the noodles are al dente and the peas are tender.
Taste and season with salt if needed.
