This recipe has been in my family for years. My dad's mom made it for him, and my dad made it for me. It is a great recipe to make when you are sick because it requires little effort. When I have more time and really want to dress this recipe up, I'll use roasted chicken instead of the canned chicken. I never measure anything, I just eye-ball everything! Enjoy!
- 1 (26 ounce) can tomato soup, family-size
- 1 (5 ounce) can premium chunk chicken
- 1 -2 chicken bouillon cube, depending on taste preference
- 2 cups water
- 1⁄2 cup onion, diced
- 1⁄4 cup green bell pepper, diced
- 1⁄4 cup celery, diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1⁄4 teaspoon rosemary
- 1⁄2 teaspoon marjoram or 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon black pepper
- 8 ounces spaghetti, broken into 1-inch pieces, uncooked
- Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft.
- Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally.
- Add tomato soup, chicken boullion, and water. Bring to boil.
- Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!).
- You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.