1 Tblsp olive oil
2 medium shallots, dices
1 Tblsp garlic, diced
1 pound chicken tenders
2 1/2 boxes chicken broth
1 small bag baby carrots
4 bell peppers diced, this is where the tri-color comes in, I used 1 orange, 1 yellow, and 2 red to balance out the corn and carrots.
8 ounces of corn kernels, approximately
1 can Hunts Diced tomatoes with basil, garlic and oregano
1 tsp salt
1/2 tsp pepper, or more to taste
1 large pinch rubbed sage
3 small leaves fresh basil, chopped
3/4 tsp diced rosemary
1/8 tsp oregano
1/8 tsp cumin, or more to taste
3-4 cups wheat penne, cooked separately
Caramelize the shallots and garlic in olive oil. Continue to cook until the shallots are mostly clear, and add the chicken tenders, leaving them whole. Add just enough chicken broth to cover the chicken and simmer till cooked through. Make sure to scrape the bottom of the pan to get all the good flavors. Remove the chicken tenders and set aside. Add the carrots, corn, and 1 box of the broth, cook for about ten minutes. Add peppers, tomato, and dice the chicken and add it back in as well. Add remainder of broth, seasonings, and cook until vegetables are as soft as you would like. Add the penne and let sit for a few minutes to warm the noodles. Soup is done!
Everyone really enjoyed this soup, I will certainly be making it again. It was great for a winter lunch, and I think will be wonderful in the summer when I can get all of the vegetables fresh from the farmers market as well. I recommend freezing the leftovers, so the noodles don't soak up too much broth and get too soft. Like I mentioned, I served it with a bacon cheddar corn bread, next time I think I'll stick with a regular corn bread as this soup can certainly hold it's own flavor wise.