3 cups water
3 (8 ounce) containers frozen chopped onion, chopped
3 (8 ounce) containers Italian-style diced tomatoes
1 (15 ounce) can tomato paste
2 teaspoons minced garlic
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ground nutmeg
3 cubes chicken bouillon
1/4 cup vegetable oil
In a large saucepan, combine water, onion, tomatoes, tomato paste, garlic, basil, marjoram, basil, marjoram, salt, thyme, sage, nutmeg and chicken bouillon cubes. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 8 to 10 minutes.
Stir chicken into the soup mixture. Cover and simmer for 4 to 5 minutes, stirring occasionally, until chicken is cooked through. Add the water, salt and pepper. Simmer for 2 minutes, and add the vegetables. Cook over medium heat, stirring, until vegetables are tender. Drain soup, reduce heat to low, and stir in the oil. Cover, simmer for 15 minutes, or until meat is no longer pink and vegetables are tender.