1 tablespoon vegetable oil
1 (16 ounce) can chicken broth
1 large yellow onion, diced
1 large carrot, diced
1/3 cup fresh lemon juice
2 teaspoons distilled white vinegar
2 (10 ounce) cans chicken broth with liquid
2 cups chopped cooked chicken meat
2 cups chopped cooked mushrooms
4 cups fresh tomatoes, with liquid
1 tablespoon honey
Place vegetable oil in a large pot or Dutch oven oven over medium heat. Saute chicken broth for 2 minutes, stirring occasionally. Stir in yellow onion, carrot, lemon juice, vinegar and broth. Bring to a boil, stirring constantly. Boil 2 minutes, reducing heat to low. Reduce heat to low; simmer for 5 minutes. Cover pot and simmer over medium heat 1 to warm.
In a medium saucepan over medium heat, bring chicken meat and mushrooms to a boil. Stir in chicken broth, garlic and honey. Reduce heat to medium. Simmer over low heat until chicken is wilted, about 15 minutes.
Remove chicken from the pot and set aside. Peel the onion and scrape off the juices. Stir in chicken broth, chicken and mushrooms. Reduce heat to low. Cook, stirring occasionally, for about 30 minutes.
(Note: I like to have many little zucchini slices for noodles if I'm using in this soup.) After 5 minutes, add chicken and mushroom into the pot. Return to a boil, stirring occasionally, until chicken is cooked through and vegetables are tender. Remove from heat and stir in the chicken, onions and carrot. Season with wine and chicken broth. Return mixture to a boil, stirring occasionally, until slightly thickened.
(Note: If you like zucchini noodles, do not wash them!) Let them cool slightly in the pot. Rinse and pat dry the noodles.
Pour the chicken broth mixture into the pot. Bring to a boil. Reduce heat to medium-low, and cook for about 30 minutes until noodles are tender. Remove from heat and stir in spinach, broccoli, onion, bell pepper and mushrooms. Reduce heat to medium-low and simmer for about 20 minutes. Pour the chicken broth mixture into the pot and stir in the black pepper.
Turn the heat up to medium high. Bring to a gentle simmer. Add water as needed, with the desired amount of water by the tablespoon as needed, to make 8 cups of soup. Place 4 chunks of cheese on each tomato. Place ribs on each tomato and place thickened cheese in the center of each tomato. Sprinkle second thickened cheese on top of ribs. Spoon soup over meat. Top with noodles and cheese. Garnish with minced garlic and chopped parsley. Serve immediately with rice or instant rice.
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