I didn’t feel good at all on the day I wrote this post. My husband’s been sick, and I’ve been fighting off his sick germs. I felt like I wanted some really good homemade soup, but I didn’t have the energy to make it all from scratch. So I used four cans of soup plus some chopped onion, herbs, and frozen veggies, and the soup turned out so good. I made enough for us to have soup the next day, but we ate most of it right after I made it. I felt a lot better after I ate two bowls of the soup. I hope I can remember exactly how I made it. I’ll try to remember, so here goes:
- 1 can chicken broth
- 2 cans reduced sodium chunky chicken noodle soup (this is what I had on hand and actually used: Campbell’s Chunky Healthy Request Chicken Noodle Soup & Progresso 50% Less Sodium Chicken Noodle Soup)
- 1 can 98% fat free cream of mushroom soup
- 1 onion chopped (1 to 1 1/2 cups of chopped onion)
- 4 teaspoons of dried parsley
- 1/2 teaspoon dried rosemary
- fresh ground pepper (1/4 teaspoon or so)
- 1 tablespoon extra virgin olive oil
- 8 ounces of frozen peas and carrots
First, I put the broth in the pan. Then I chopped the onion and added it to the broth along with the parsley, rosemary, and pepper. I let that simmer for 10-15 minutes with the lid on, and then I added the 3 cans of soup, olive oil, and peas & carrots. I stirred well and let it simmer until we were ready to eat which was probably around 45 minutes, then served it with crackers.
(I’m posting this recipe so I’ll remember how I made this soup and can make it again sometime. lol)