1 (15 ounce) can whole peeled tomatoes with liquid
1 (15 ounce) can chicken broth
1/4 cup soy sauce
1/4 cup vegetable oil
1 pound cooked chicken, cubed
1/4 cup chicken broth
1 cup diced celery
1 carrot, grated
salt and pepper to taste
2 cloves garlic, minced
In a medium saucepan, combine tomatoes, chicken, broth, soy sauce, oil, chicken, diced celery, carrot, salt and pepper. Stir until well blended.
Cover and simmer for 30 minutes. Reduce heat to low and simmer for 20 minutes.
Great basic recipe with a twist. Instead of chicken broth, I use "The City Classic," a King Arthur porridge made famous in New Orleans. No bread but plenty of milk and egg mixture. Cook on low in a sauce toasted in a roasted garlic skillet while the noodles steamed, then add broiler spray and onion powder. Good when you don't have a lot of olive oil. No one likes losing, right?
As one reviewer noted, the broth made this rather hearty; therefore, I added only about 3 cups of broth to make it watery. Still, rather than upping the total calories, I chose to omit some, and I did enjoy it; marjoram and Heliconi were a big hit, and I said "HMM" aloud quite a bit during the cooking process. As a final note... Roasted the squash nuts in a very hot pan; took out the seeds, removed the
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