Back in December 1995 when I was a grad student in the bitter cold winter of West Lafayette, Indiana, my dear friend made soup one night. I ate three bowls in one sitting. Partly because we were all very poor, and didn't often eat anything that tasted this good. Partly because I was pregnant and it tasted like manna from heaven. But mostly because it was incredibly good, and different than any chicken soup I'd ever had.
Since then I've tried lots of soups. My pocketbook isn't quite as bare, so I do treat myself to some yummy concoctions brewed in restaurant kitchens. Soup, I have discovered as an adult, is really good.
But this soup, my friend Chris' (yes, same name same spelling...) family recipe remains one of my faves. So I'll share. Because, while it makes a lot, shipping you each a bowl just isn't practical.
Super Yummy Chicken Veggie (and noodle if you like) Soup
2-4 chicken breasts, boiled and cubed
3 potatoes, cubed
4 14 oz cans chicken broth (keep one)
2 cans ready cut Italian style tomatoes
Cut veggies of your choice.
(I use mushrooms, carrots, onions, zucchini)
optional: pasta of your choice
garlic (couple cloves pressed or minced)
1 t each, basil and oregano
salt and pepper to taste
Boil potatoes (or some pasta of your choice) until done. If potatoes, make sure a fork goes into them easily. Drain.
In a big pot (really big, I tell you, this makes at least 10 servings), add 3 cans of chicken broth, undrained canned tomatoes and veggies. Add chicken and potatoes. Add the garlic, basil and oregano. I don't really know how much I use, but I am heavy with the spices. Add salt and pepper to taste -- I like it pepperier, so I don't add much salt. Simmer everything until the veggies are tender and the flavors blend. If you decide to use pasta, add it at the end. Sometimes I make a little pasta each time I reheat this and add it before serving. I just don't like mushy pasta. That's why the potatoes are in there.
I like to add a bit of Parmesan to the top before eating, too. Enjoy.