2 cups chicken broth
1 cup diced celery
1 teaspoon salt
1 teaspoon ground black pepper
2 onions, peeled, 4 cloves, chopped
2 celery stalks, chopped
3 carrots, chopped
1 small red bell pepper, diced
1 cup chopped cooked chicken breast
1 cup cooked, peeled potatoes, cubed
1 cup frozen, cooked, and diced peas
1 cup cooked, peeled carrots, cubed
2 bay leaves
salt and pepper to taste
3 cups water
2 tablespoons butter
1/4 cup dried red wine
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried oregano
salt and pepper to taste
In a large pot over medium heat, combine broth, celery, salt, ground black pepper, onions, celery, carrots and potatoes with water, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
While soup is heating, bring water to a boil in a large pot, add potatoes and peas, reduce heat to medium/low, and cook until peas and potatoes begin to soften, approximately 5 minutes. Stir in chicken and bay leaves. Simmer, covered, for an additional 10 minutes.
Pour soup over potato mixture, cover, and simmer for an additional 1 hour. Stir in marjoram, oregano, salt and pepper. Serve hot.