Without a drop of cream, roasting Roma tomatoes with onions and a dash of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost.
| Prep Time: | 5 mins |
| Cook Time: | 22 mins |
| Total Time: | 27 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, minced
- 1 pound chicken hearts, quartered lenghtwise
- ½ pound button mushrooms, quartered or sliced
- salt and freshly ground black pepper
Instructions
- Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 73 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I sliced the onions instead of dicing, and didn’t quarter the hearts because I like to eat them whole. I also added Slap Ya Mama (Cajun seasoning), garlic, and cornstarch to thicken the sauce into a gravy. Served it over oven-roasted potatoes and it was amazing. My husband couldn’t get enough!
I grew up eating chicken hearts and this variation of slicing into quarters, along with the addition of the mushrooms, is simple yet raises the flavor variation several notches. I have made it twice now and my family really enjoys this dish.
I used lobster and shaggy mane mushrooms that had been cooked in butter and wine. Also used lots of salt and pepper to taste. Tastes pretty good to me. Would probably be good served over rice or noodles.
Just made this and served with mashed potatoes, whole family loved it! I added some asparagus at the end and some garlic, will make again thank you
Enjoyed this recipe. The only adjustment I had to make was the cooking time of the chicken hearts because they go tough quickly. Instead of salt I would highly recommend using fish sauce. YUM!!
Thank you ever soo much. When I follow a recipe, I FOLLOW that recipe. If I add or subtract , then it’s a whole different recipe, soo I did as this recipe said, & it was SPOT ON! Never better. I make chicken hearts a lot, in butter, or oil, like it says, but the mushrooms really added that extra great flavor. Onion is always great of course, , But this is a wonderful recipe. Thank you again. Cheers . From N.V.