Ever have the problem where you’re craving two things at once? Well it happened to me. I was craving both chicken noodle soup and minestrone so I decided to combine them. Sound crazy I know. But to be honest it came out amazing.
I don’t think it’s that hard to mess up soup. It’s a bunch of veggies and broth, what could possibly go wrong?
Chicken noodle soup will always be one of my favorites. But I was looking for something a little more hearty. Adding fire roasted tomatoes and beans to the mix was the best decision I’ve ever made.
By the way, this was another perfect fall dish to make. Super easy and so filling!
Here’s how you make my soup of the day:
- 4 large carrots
- 4 stalks of celery
- 1 large onion
- 2 diced zucchinis
- 1 can of fired roasted diced tomatoes
- 3 cloves of garlic
- 1 can of white beans (or any bean you’d like)
- 1lb of chicken breasts or thighs
- About 7 cups of low sodium chicken broth or veggie if you’d like!
- Veggie pasta (optional)
- Sea Salt, Black Pepper, and Oregano to taste.
Add about 1 1/2 tbs of olive oil to a pot. Sauteé all the veggies (celery, carrots, onions, zucchini) and garlic. Next be sure to add the salt, pepper, and oregano. Add the broth and fire roasted tomatoes. Bring to a bowl then let it simmer on low for 30 minutes. While the soup sits I cooked up some chicken breasts and seasoned them with salt & pepper. After those were cooked I added them into the soup. Lastly toss in the beans. Serve with a dollop of pesto (optional).
***Thomas and I ate this soup two nights in a row because it made such a big batch, which was awesome. The second night we decided to cook up some veggie pasta to add it in. It was great both ways!