Photo: Cala
Estimated Nutrition (whole recipe, rough)
364
Calories
34g
Protein
18g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 can (14 ounces) diced tomatoes
- 1½ cups chicken or vegetable broth
- 1 can (16 ounces) tomato sauce
- 1 tablespoon fresh snipped basil (or 1 teaspoon dried)
- 1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)
- 1 dash pepper
- 2 tablespoons balsamic vinegar (optional)
- 4–6 fresh basil leaves (optional), sliced thinly into strips
Directions
1
In a 2- quart saucepan , sauté onion in olive oil until tender but not browned.
2
Add tomatoes, broth, tomato sauce, basil, thyme and pepper.
3
Bring to a boil .
4
Reduce heat, cover and simmer 20 minutes.
5
Stir in vinegar, if desired, just prior to serving.
6
Ladle into bowls and garnish with basil strips.
Recipe sourced from
wikibooks