Chicken Noodle Soup with Fresh Tomatoes Recipe

Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks.

Heat the oil in a 6-quart pot over medium-high heat.

Coat the chicken with pepper, thyme, and garlic.

Add the chicken to the pot and sauté for about 5 minutes until lightly browned.

Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer for 10 minutes.

Add the reserved tomato juice if the soup is too thick.

Stir in the noodles and peas and cook for about 5 minutes until the noodles are al dente and the peas are tender.

Taste and season with salt if needed.