1 medium onion, chopped
1 rib celery, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
1-1/2 cups chicken broth
1 cup fresh tomatoes, diced
1 cup cooked chicken, cubed
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

Directions

In a saucepan, saut? celery, onion and garlic in vegetable oil until all are tender. Stir in the chicken broth, chicken, tomatoes, marjoram, thyme, pepper, and bay leaf. Bring soup to a boil. Reduce heat; cover and simmer for 30 minutes, or until thoroughly heated. Discard bay leaf before serving.

Makes 2 servings