1 (16 ounce) package angel hair pasta
1 (10 ounce) can condensed chicken and rice soup
1 (10.5 ounce) can tomato sauce
4 cloves garlic, peeled and chopped
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1 cup bone broth
1 cup vegetable broth
1 tablespoon fresh lemon juice
2 quarts chicken, cut into 1/2 inch cubes
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain.
In a large saucepan over high heat bring soup, tomato sauce, garlic and salt and pepper. Stir until all ingredients are covered. Simmer 15 minutes, stirring occasionally.
Boil potato shortening in large stock pot over medium heat until tender-crisp, about 5 minutes. Add onion, 2 teaspoons vegetable oil, water, water until well mixed and tomato sauce mixture is thick. Simmer 5 minutes.
In a 1-quart saucepan bring to a boil, puree potato paste and tomato sauce mixture; reduce heat, cover and simmer 15 minutes, stirring occasionally. Stir in broth and simmer 4 to 5 minutes, or until liquids simmer.
Stir potato mixture into soup and increase heat to medium-high; continue cooking until all potato liquid is absorbed, or potato mixture has set and pastry is golden brown. Stir in lemon juice and reduce heat to medium-low and cook until mixture begins to thicken. Sprinkle with oil, add lemon juice and serve until ready to serve.
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