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Chicken tomatoe bisqu
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| 2tbsp | olive oil |
| 1 | carrot chopped |
| 1 Ned onion | |
| 2 cloves | garlic |
| 1/4 cup | flour |
| 1 28 oz can | while tomatoes with juice |
| 1 1/2 cup | low sodium chicken broth |
| 1 tsp | chopped oregano |
| 1/4 cup | heavy cream |
| 1 tsp | kosher salt |
| 2 cups 12 oz | shredded cooked chicken |
| Pot | |
| Add oil | |
| Carrot | |
| Inion | |
| Garlic | |
| Cook stirring 6-8 min Add flour to cover vegetables Add tomatoes Add broth Add 1/2 tsp oregano Stir Breaking up tomatoes Simmer 10 min Purée soup in blender or food processor in small batches stir in cream salt and chicken Heat Add pepper | |
| Oregano | |
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