I made this homemade soup the night before my Friend Christmas party, and put everything in the fridge. The day of the party it was delicious, and it also makes awesome leftovers!
Here’s the easy but not-quite-Megan-Simple recipe…
- 2 Cans of Italian Stewed Tomatoes (You can also use whatever tomatoes you want, I just like the Italian tomatoes’ flavor.)
- 2 cans of chicken or vegetable broth
- 6-ish boneless chicken thighs (optional)
- 1 regular-sized package of pasta or rice (optional)
- ½ an onion
- 2 carrots
- 2 stalks of celery
- Any other root vegetables you like
- Salt, pepper, garlic powder, and bay leaf to season (Add to your taste preference)
- Chop the onion, carrots, and celery into soup bite-size pieces. If the tomatoes in the can are whole, strain into a bowl and chop the tomatoes, then add them back to the strained juice.
- Add oil to your pan, bring the heat to high and sautee the carrots first for about 3 minutes.
- Turn the heat to medium-high and add the celery and onion. Cook for about 2 minutes.
- Season the vegetables with salt, pepper and garlic.
- Then add the chicken and cook for a couple of minutes until the outside is cooked.
- Turn the heat down to low and add your tomatoes, broth and bay leaf and let the whole thing simmer for an hour.
- Season to taste.
- Cook the noodles or rice and put aside, or cook the rice in the soup.
I put bowtie noodles into my soup and after about a day they got really soggy, so keeping them to the side if you want noodles is a great idea. Rice tends to hold up better especially if you use brown or wild rice. I also used vegetable broth and cooked the chicken separately since some of my friends are vegetarian and some aren’t.