Ingredients
2
tablespoons butter or margarine
1
medium onion, finely chopped (1/2 cup)
2
medium carrots, finely chopped (1/2 cup)
1
cup shredded cooked chicken
1/4
cup chopped fresh basil leaves
2
tablespoons sugar
1
teaspoon salt
10
large tomatoes, peeled and coarsely chopped (10 cups)
1
can (8 ounces) tomato sauce
Sliced fresh basil leaves, if desired
Preparation
Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender.
Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil.
