You may have figured it out by now: my husband doesn’t much
like soup. There are exceptions. I’ve had great success getting him to eat pasta
e fagioli ~ as long as I leave out most
all of the beans. Which kind of defeats
the purpose in my opinion. But for the
most part he feels that soup is an appetizer, not a meal. Or in other words, soup doesn’t fill him up,
and he’s hungry again an hour or two later.
But I like soup. Oldest likes
soup. And on cold nasty days like we’ve
had around here lately, soup is quick, warm and comforting.
So, because I’m such a kind and selfless
wife, I decided to try a new soup recipe I found (where else) on Pinterest. SO happy I did. Wow
is this soup good. I made a few
adjustments to suit myself my family ~
Middlest and Littlest won’t eat tomatoes, so I replaced half of them and used
bigger tomatoes for the ones I left in so that they could pick them out easier;
you KNOW I left out the onions; and since I’m not supposed to eat celery right
now (and because I didn’t have any in the house) I opted to use celery flakes
instead (in the hopes that they would be ok...). But whether it was the modifications I made
or that the original recipe was just that good, this soup is The Bomb. And it’s not just me who thought so. My husband came in from shoveling snow,
loaded up his bowl, and then proceeded to tell me that this is now is favorite
soup. Didn’t even complain that he had to
eat soup. In fact, he went back for
seconds. And thirds. ‘Nough said.
Italian Chicken Soup
serves
12
(enough to feed my animals and then have leftovers to freeze)
adapted from thirty hand made days
16 ounces pasta (I
used rigatoni)
4 cups shredded
chicken (I used frozen, shredded rotisserie chicken)
8½ cups chicken
broth
4 stalks celery, diced, or 2 tablespoons celery flakes
2 (15 oz) cans
diced tomatoes
2 (15 oz) cans
tomato sauce
1 tomato sauce can of water
2 cups heavy cream
1 tablespoon Chef
Tess Romantic Italian, or Italian seasoning
1 tablespoon onion
powder, or to taste
season salt and
pepper to taste
In a large soup
pot combine chicken broth, water, chicken, tomatoes with their juice and tomato
sauce. Add in herbs, salt and
pepper. Bring to a boil and simmer for
20 minutes.
Meanwhile, cook
pasta according to al dente directions. Drain and rinse with cold water.
