Recipe by KPD
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!
Top Tweak by Grace M.
My grandmother taught my Mom how to make this soup so that my dad, (her son) would always have it. My variation is that I cook it in crock pot overnight, I use chicken breast including the skin. I use carrots substituted for green bell pepper, I don't put in rosemary, marjoram, oregano, I use parsley. the last tweak is I us a small can of tomato paste. "IT'S SUPER YUMMY" Thanks nona. grated cheese topper is optional
- 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
Directions See How It's Made
- 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.