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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice 2 large onions into rings then lay them in the bottom of a dutch oven or soup pot with tight lid. | 2. Break up the tomatoes by hand and pour all the tomatoes and the juice left in the can over the onions. | 3. sprinkle with salt, pepper and 1 tablespoon of oregano. | 4. Lay your chicken pieces over the tomatoes. | 5. Sprinkle with salt pepper and remainder of oregano. | 6. Put the lid on the pot and cook about 1 hour on stove at low heat. Do not stir! | 7. After chicken has cooked for an hour, cut the potatoes in chunks and add them to the pot. Do not stir! | 8. Continue to cook on low heat until the potatoes are fork tender about 20 more minutes. | 9. When potatoes are done add the can of peas and all the juice. Trust me on this! Add the juice! | 10. Turn off the heat and let sit for about 5 minutes, just to warm the peas. | 11. Scoop up all layers into large soup bowls and serve with warm crunchy Italian Bread! Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	120.0	28.02	3.3	0.3
plum tomato	1	can	peeled	-	-	-	-
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
chicken	1		cut	-	-	-	-
potato	4			-	-	-	-
pea	1	can		61.7091	11.093	4.1139	0.2939
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.