Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1-1/2 cups chicken broth
- 1 cup chopped tomatoes
- 1 cup cubed cooked chicken
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 bay leaf
- In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Yield: 2 servings.
Originally published as Chicken Vegetable Soup in Reminisce May/June 2002, p49
Reviews for Chicken Vegetable Soup with Tomatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 30, 2013
Reviewed Oct. 26, 2010
"This is a very tasty soup and was well-received by my husband and my son (i doubled the recipe). I did add some diced up carrots to the onion and celery and it was a nice addition."