Hearty Tomato Soup With Chicken and Pasta
"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."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1814.36 g chicken broth
- 907.18 g tomato puree
- 9.85 ml garlic powder
- 29.58 ml dried oregano
- 14.79 ml dried basil
- salt and pepper (to taste)
- Tabasco sauce (to taste)
- 29.57 ml chopped fresh basil
- 29.58 ml chopped fresh oregano
- 473.18 ml shredded cooked chicken breasts
- 473.18 ml soup pasta (such as ditilini, pastina, or stars)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
By day, I am a technical writer who writes online help and other documentation for software programs developed for gas, water, and electric utilities. In the evenings, I love to cook and get inventive in the kitchen. I also enjoy hiking, camping, and traveling with my husband, our two teenagers, and our dog, Dharma.
With two athletic teens, we spend a lot of time at school sports events. My son is on the high school varsity wrestling team, which placed sixth this year in the state. From November - March we live and breath wrestling. Then, in March we switch to jr. high school track and field, which is my daughter's sport.
I am a Christian and am very involved in many activities at our church and in our community. We belong to a small "country" church where we have found a wonderful church family that we love. Twice a year, the church holds a chicken BBQ for the community. The chicken is cooked on huge grills specially built for these events. The recipes used for the chicken, potatoes, cole slaw, rolls, and cookies date back to the early 1900s when the church first started holding chicken BBQs. The food is always fabulous and there are never any leftovers.
We recently moved to South-Central Pennsylvania, which is where many Amish and Mennonite communities are located. We have enjoyed trying different Amish-style foods and restaurants and learning about their culture and life-style.
