Vegetable Soup
This comfort food was and still is a winter staple in our home. There is nothing that screams home sweet home better than the scrumptious smell of a pot of chicken soup cooking on the stove. This dish fills your home with warmth and love. You can omit the pasta or try different variations of small pasta or rice.
Ingredients
4 chicken breasts on the bone
1 - 16oz box of noodles, or bow tie pasta, or shells or your favorite pasta
3- 32-ounce containers of chicken broth
2 chicken bouillon cubes
Salt
Black Pepper
1 - 8oz can hunts tomato sauce
1 bag or bunch carrots- chopped
1 large bunch of celery- chopped
1 large onion- chopped
Extra virgin olive oil
3 bay leaves
1/4 cup chopped basil
1/4 cup white wine
Directions
1 In a large stock pot, cover the bottom with olive oil. Add the chopped-up onion, carrots, and celery. Sprinkle vegetables with salt and pepper. Cover and cook over medium heat for 15 minutes.
2 Add the chicken stock, bouillon cubes, chicken breasts, tomato sauce, basil, and bay leaves. Let cook for about 50 minutes.
3 When chicken is cooked, pull out the breasts and remove the meat from the bones and shred. Add the shredded chicken back into the pot.
4 In another pot, boil salted water and add pasta. Taste after 8 minutes and adjust time. Don’t overcook pasta.
5 When pasta is done cooking, drain and add to stock pot. Stir together. Add more salt and pepper to taste. Cover and let rest.
