How to make tomato and oregano soup

Place skillet on burner.

Using knife and cutting board ( you may also want to use the cutting tool) cut the carrots the width of a pencil eraser.

Add 1tablespoon olive oil

Place chicken in skillet.

Cook chicken on both sides until chicken is done ( no longer pink in the center)

Place cooked chicken on clean plate

Using cutting board and knife cut the top and bottom off of the onion.

Peel top layer of onion skin off

Using knife and cutting board cut the onion in half

Using cutting board and knife cut the green beans into 3 pieces.

Add 6 teaspoons organic chicken bullion to 6 cups hot water. Stir

Place cooking pot on burner.

Add1 tablespoon olive oil into pot

Pour any fat left over from the skillet into the cooking pot.

Add onion to the pot

Add carrot to the pot

Cook onions and carrots until soft

Add garlic to cooking pot

Stir garlic, onions, and carrots for 1 minute.

Add chicken broth to pot

Using can opener open can of organic stewed tomatoes

Add tomatoes to pot

Add 1teaspoon oregano to pot

Add 1/4 teaspoon sage to pot

Add 1/2 teaspoon salt to pot

Add 1/4 teaspoon black pepper to pot

Turn burner onto high (10) to bring it to a boil

Once soup is boiling turn burner to low

Let soup simmer for 30 minutes

Add chicken to soup

Let simmer for 10 minutes

Add chicken to soup

Cook for 15 minutes

Pour soup into bowls using ladle. Top with parsley and Parmesan cheese