Wikipedia says Americans consume approximately 2.5 billion bowls of Campbell’s canned Tomato, Cream of mushroom and Chicken Noodle Soup each year.
Canned soup . . . really?
Perhaps it’s because they never tasted really delicious homemade soup?
My mission, if I choose to accept it, is to share my best soup recipes so canned-soup addicts can wean themselves off the cans.
Will it work? The proof is in the soup, yes?
*Almost* Homemade Chicken Soup
- 2 chicken breasts with bones, skin & some fat removed
- 1 bay leaf
- 1 lg. onion, chopped or sliced
- 2 stalks celery, including leaves, sliced
- ½ head cabbage, coarsely sliced
- 1 large potato cut into chunks
- 1 large or 2 med. tomatoes
- 1-8 oz. can mixed vegetables
- 1 pkg. dry Ramen noodle soup w/seasoning packet
- 1-1/2 cup uncooked minute rice
- Store-bought chicken broth, optional
Boil chicken in a large pot with the bay leaf. When thoroughly cooked, remove to a platter to cool. Clean the broth by straining it. I sometimes discard half and use chicken broth for the rest of the liquid.
Add onions, celery, cabbage, potatoes, tomatoes, and the can of mixed vegetables. Simmer until potato chunks are tender. Meanwhile, clean chicken off bones and shred. Be careful not to include any small bones.
Add chicken pieces to soup. Add packet of Ramen seasoning. Break Ramen noodles into halves or thirds. Add the rice. Cover, simmer for five minutes and serve. Accept compliments graciously!
Comment: Serve with hot rolls, cornbread or crackers.
Comment: I concocted this soup about 20 years ago, and it has never failed to please.
Homemade chicken soup is supposed to provide medicinal benefits for at least the common cold, and science backs that up. I just know it’s delicious. And soothing. And nothing warms a winter evening quite so well.
Just for fun . . .
I told you borrowing unauthorized media would sour your stomach.