Prep 15 mins
Cook 25 mins
Comforting any time of year. This soup has a delicious flavor that appeals to adults and kids alike. In the summer, I use my garden tomatoes to make the tomato puree for this soup, which really brings out the flavors. The combination of the dried and fresh herbs is the most flavorful, but all dried herbs could be used if fresh herbs are not available. Great for a meal with sandwiches or a cobb salad.
- 64 ounces chicken broth
- 32 ounces tomato puree
- 2 teaspoons garlic powder
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- salt and pepper (to taste)
- Tabasco sauce (to taste)
- 1⁄8 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 cups shredded cooked chicken breasts
- 2 cups soup pasta (such as ditilini, pastina, or stars)
- In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
- Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
- Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
- Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
- Refrigerate or freeze any leftovers.
This was terrific. I was looking for a soup recipe to be able to use leftover chicken that I had taken off the bones of a cooked chicken. I substituted a 6 oz. can of tomato paste for the tomato puree and used pasta seashells. I also left out the tabasco and added my leftover mixed vegetables (1 1/2 cup) to the soup. It made a delicious chicken vegetable soup.
This was an AMAZING dish. My family had it, though we didn't use the tabasco either, and we added some spinach and beans. This is a recipe that we MUST try again!
I like the recipe just wont use the tobasco.