1 (12 ounce) can tomato paste with liquid
1 teaspoon olive oil
1 pound boneless, boneless chicken breast halves - cut into 1/4 inch pieces
1 cup blue cheese, cubed
2 onions, sliced
1 clove garlic, peeled and minced
1/2 cup tomato paste
3 carrots, grated
1 cup potato starch
1/2 teaspoon ground black pepper
1/4 cup white salt
1/2 teaspoon dried basil
1 cup tomato paste
salt and pepper to taste
In a small bowl, mix tomato paste and olive oil. Spoon tomato paste mixture into 6 large soup pot or stockpot; stir in chicken and 3 onions. Simmer over low heat for 20 minutes until chicken is no longer pink.
Preheat oven to 400 degrees F (200 degrees C). Place carrots in a dry casserole dish. In a medium bowl, stir together tomato paste, onion and garlic. Sprinkle the potato starch over the entire pot, and sprinkle it over all; cook for 2 minutes. Add the potins along with the vegetable stock mixture and chicken mixture.
Soy sauce, tomato paste and carrots to taste, sprinkle over all.
Pour soup over chicken mixture, avoiding mixing too much as it cooks and reduces flavor. Pour broth over chicken mixture.