INGREDIENTS:
2 or 3 lb of chicken breast / ckn tenderloins
1 can cream of chicken soup
garlic
poultry seasoning etc
1 medium onion, sliced
1 zucchini, sliced then cut the slices into quadrants
bunch of celery, chopped
bag of baby carrots, chopped
1 red & 1 yellow bell pepper, chopped
1 can diced tomatoes
3 T tomato paste
dash of pinot noir (or whatever wine u like)
buttload of chicken broth (I used chicken base & made like around 10c of it)
seasonings: bay leaves, garlic, parsley, tiny bit of curry powder
16oz linguine noodles (I got the ones that were pot sized or whatever cuz walmart knows how I roll. If you get the full sized ones break them in half)
DIRECTIONS:
1) cook the chicken.
I laid it all in a pan, covered it with cream of chicken soup/garlic/poultry seasoning & roasted in the oven & then shredded it (see 1st pic). 400F for like 30min outta do it but I don't remember exactly what I did, Doesn't matter as long as the chicken is 165F in the middle it's done.
2) Fill a bigass pot like halfway with water then bring to a boil. Add in the chicken base. If you're using pre-made broth then dump all of that in the pot instead & bring to a boil.
After it boils reduce heat to a simmer and add in the seasonings.
Meanwhile, chop up all the necessary vegetables & throw in the pot. Add in the diced tomatoes, tomato paste, and shredded chicken.
Let it simmer for awhile bro. Like 10 min is good.
Add in the linguine pasta. When it's soft, soup's done.
Protip: soup is always good with cheezits.
note: if it bothers you that the soup has a reddish tinge to it then leave out the tomatoes & tomato paste. But if you do u better substitute something else awesome to it! (like mushrooms or bacon)
photos:
