Saturday, March 19, 2011


When you need to make something quick, this soup is a life saver.  You don't have to have chicken pieces in it for a great taste.  Chicken bouillon is sufficient enough with plain water.   I use my mom's recipe where she combined chicken stock and bouillon.  This soup always reminds me of my mom.  Whenever she had friends drop in around dinner time unexpectedly, she always insisted they stay for dinner and quickly made this soup as a starter to the meal.  The fact that everyone always liked this soup was a bonus.
4 cups water or chicken stock
2/3 cup (150 ml) noodles
1 chicken breast
1 cube chicken bouillon
3 tomatoes
1 teaspoon tomato paste
1 tablespoon butter
Optional: dried mint and 1/2 lemon juice
  • Boil the chicken breast in 5 cups of water and boil until chicken cooks.  Breasts with bone in work the best.  Take the chicken breast out and set aside to cool.  This gives you the chicken stock you need for this recipe.
  • In a pot, put butter and crushed or grated tomatoes and cook until tomatoes are softened
  • Cut or tear small pieces from the chicken breasts
  • Add the chicken stock, chicken pieces and bullion bring to boil
  • Add in the noodles and cook until noodles are soft (5-8 minutes)
  • Add in salt, pepper and mint to your liking
  • Serve with lemon juice on the side

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