Growing up, my mother and my aunt both made incredible soups. I took the best components from each and created this deluxe version. This recipe brings you not one, but two recipes for whatever the day may bring you.
The base for this recipe is a flavorful and aromatic chicken soup, which is fantastic on its own. This chicken soup is a personal favorite of my wife’s. While the chicken soup is a great standalone meal, with just three extra ingredients it becomes a rich, creamy tomato chicken soup that is simply delectable.
Growing up, my mother and my aunt both made incredible soups. I took the best components from each and created this deluxe version. This recipe brings you not one, but two recipes for whatever the day may bring you.
The base for this recipe is a flavorful and aromatic chicken soup, which is fantastic on its own. This chicken soup is a personal favorite of my wife’s. While the chicken soup is a great standalone meal, with just three extra ingredients it becomes a rich, creamy tomato chicken soup that is simply delectable.
In a medium 4 Quart pot or saucepan combine chicken breast, carrots, all dry ingredients and water.
Bring to a boil, cover and reduce heat to medium-low.
Simmer for 30-45 minutes or until carrots are soft and tender.
Chicken should be fully cooked and no longer pink.
Remove chicken breast from soup and place onto a cutting board.
Use two forks to pull apart and shred the chicken.
Return shredded chicken to soup.
Your chicken soup is ready to serve.
Separate a cup of broth and pour into a medium mixing bowl.
Add tomato paste and whisk paste into broth until smooth and combined well.
In the same bowl with the tomato mixture, add 4 - 8 ounces of sour cream.
Whip sour cream with whisk until there are no curdles and mixture is smooth.
Bring to a low boil, then cover and reduce heat to medium-low and allow for a simmer.
While the soup simmers, cut the tomato into quarters. Then, use a cheese grater to shred the tomato down to the skin over a medium sized bowl. Toss out the skins and add your homemade tomato puree into the soup.
Continue to simmer covered for about 10 additional minutes.
The longer your soup simmers the more flavorful it will be. Soup may thicken after cooling down.
Refrigerate leftovers immediately in an airtight container for up to 5 days.
Serving Suggestions:
Serve either soup over a bed of pasta, rice or tortellini in a bowl.
1 pound of pasta or 2 cups of rice for 4 - 6 servings
Tools:
8 Quart Sauce Pan
Whisk
Shark Knife
Fork
Peeler
Cutting Board
Mixing Bowl
Cheese Grater
Measuring Cup
Measuring Spoon
Serving Spoon