Description
A gut-busting, belly-warming soup with a little something for everyone!
Note: overnight chilling is not included in prep time.
Ingredients
- Chicken Thighs
- Chicken Broth
- White Pepper
- Parsley
- Carrot
- Celery
- Onion
- Roasted Garlic Cloves
- Tomatoes
- Tomato Paste
- Rotel Tomatoes & Chilies
- Thyme
- Bay Leaf
- Basil
- Oregano
- Salt
- Granulated Garlic
- Sherry Wine
- Button Mushrooms
- Veg-all
- Cooked Egg Noodles
Instructions
- In a large soup pot, combine chicken, chicken broth, parsley, carrot, celery, onion, roasted garlic, and white pepper
- Cook on low for 2 hours
- Refrigerate overnight or until fat rises to the top and solidifies
- Remove fat and discard
- Strain broth, reserving chicken and discard solids
- In a large soup pot, combine strained broth, diced tomatoes, tomato paste, rotel, bay leaf, basil, oregano, salt, garlic, sherry and mushrooms
- Simmer 45 minutes
- Meanwhile, remove skin and bone from chicken and cut up into small pieces
- Cook noodles in boiling, salted water until al dente
- Drain and add to soup
- Add drained and rinsed veg-all and chicken
- Cook 5 minutes longer
- If soup is too thick, thin with water mixed with bouillon