This fresh vegetables, chicken and creamy sauce are brought to life in this soup with a few drops of Oregano oil. This soup is tasty and satisfying for all the family.

Ingredients
3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
6 cups of water
4 stalks celery, diced
1 green pepper, diced
1 package Ditalini pasta
4 Roma tomatoes, diced
1-pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper

Instructions

1. Place olive oil and flaked oregano in a small skillet and saute over medium heat for approximately one minute. Set aside.
2. Place chicken, one tablespoon of chicken bouillon, and one cup of water in a pressure cooker. Cook for 20 minutes on high. Once the chicken has finished cooking, shred or dice chicken.
3. Place celery and green pepper in a small skillet and saute over medium heat for approximately one minute.
4. Place chicken, celery, and green pepper mixture back into the pressure cooker. Add pasta.
5. Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
6. Add salt and black pepper. Cook in the pressure cooker on low pressure for two minutes.
7. When complete, add whipping cream, tomatoes, the sauteed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.

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