created by Rachel Phillips
This simple soup became a family favorite – and the cook's favorite too – one wintry night last year when I didn't feel up to the task of looking through my recipe collection for something to make for dinner. This gal loves new recipes, but then I also love a recipe I can throw together without over-thinking it. Again on the menu was chicken, and we had a few cans of green beans lying around. With not much else in the pantry I came up with this beef-less version of a Campbell's soup variety our family has enjoyed in the past, and simply changed a few things to suit the limited pantry.
What I love about this simple recipe is that it's so easy to “make it your own”! If your family loves beans, use some kidney or cannelloni beans. Have sausage on hand? Replace the chicken with chunks of your favorite brand of sausage. Or, use ground beef, make meatballs, do it meatless style, chop up some ham, or brown up some juicy beef stew meat. Exchange some of the vegetables or add more like chopped cabbage, red peppers, mushrooms, or chunks of zucchini. Make it entirely to your family's taste every time you make it – but the cook can relax, it's still the same recipe, so have fun with it!
This gets a happy cook award for being economical, tasty and easy! ;)
8 cups hot water
3 chicken thighs
3 tsp. salt (add more to taste)
¼ tsp black pepper
½ tsp poultry seasoning (may substitute beef bullion cubes when using other meats)
1 tsp. Italian seasoning
½ tsp ground mustard
1 medium onion, chopped
1 garlic clove, finely chopped
1 Tbsp. olive or vegetable oil
2-3 medium carrots, diced
1-½ cups uncooked macaroni noodles
2 cans cut green beans
1 can whole kernel corn
2 (8-oz.) cans tomato sauce
2 beef bullion cubes
- Fill a large soup pot with the water, chicken thighs, salt, pepper, poultry seasoning (optional), Italian seasoning, ground mustard, chopped onion, and garlic. Bring to a boil and cook for 5-8 min. more or until chicken is cooked through and no longer bloody inside. Remove chicken pieces to a cutting board. Once cooled, peel the chicken with a fork and knife; chop lightly with a large cutting knife.
- While chicken is cooling on the side, add the noodles and carrots, stirring occasionally. Cook another 5-8 minutes till noodles are partially cooked but not fully cooked through yet; add green beans, corn, tomato sauce, beef bullion cubes, and the chopped up chicken to the soup. Stir occasionally; salt to taste and adjust seasonings if needed. Cook until carrots and noodles are fork tender. Serve to your hungry family!