Prep 10 mins
Cook 1 hr 30 mins
My old friend, Kim from Marion County, KY, used to make this for her family at least once every 2 weeks. They adore it and my kids and I love it too! The addition of the tomato puree puts a whole new "twist" on this chicken soup. Kim said her family had been making it this way for at least 3 generations! Must be a Kentucky thing...NOTE: Original recipe calls for 3 TBSP hot sauce.
- 4 chicken breasts
- 1 1⁄2 cups baby carrots, cut in half
- 4 potatoes, peeled and cut into large chunks
- 1 onion, course chopped
- 2 (15 ounce) cans tomato puree
- 1 (15 ounce) can chicken broth
- 1 (14 ounce) can sweet corn, drained
- 1 -2 tablespoon frank's hot sauce (to taste)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup wide egg noodles
- Boil chicken in large stock pot with water to cover. (45 minutes or until done.).
- Remove chicken and cut into large cubes. Return chicken pieces to water.
- Add chicken broth and tomato puree. Add carrots, potatoes, corn and onion.
- Cook on low for 45 minutes (until potatoes are fork tender).
- Add noodles and cook for 10 minutes more.
- Add hot sauce and extra spices, if desired.
I LOVE this soup! I cut it down to two servings as DH isn't fond of tomato sauce of any kind. I, on the other hand loved the addition of the tomato puree. I've never thought of adding corn to my chicken soup, but I love the sweet crunch it adds to the texture.I only used a few dashes of Louisiana hot sauce because of personal preference but don't leave it out as it adds to the flavor. Oh Stacy my friend, I'll make this often and will think of you and Pube each and every time. Made for cookathon in honor of Stacy.