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Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 4 |
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This soup is good for what ails you! If you want, you can substitute pre-cooked chicken and reduce the cooking time in step 3 by 2 minutes. Anyway you make it, it is quick and easy, but very satisfying! Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, coarsely chopped |
3 garlic cloves, thinly sliced |
1 large red bell pepper, cored, seeded, and diced |
1 large green bell pepper, cored seeded, and diced |
2 medium zucchini, halved lengthwise and sliced 1/4 inch thick |
1/2 teaspoon dried marjoram, crumbled |
1 (8 ounce) can tomato sauce |
4 3/4 cups basic chicken stock, i use basic chicken stock |
6 ounces broad egg noodles |
1 1/4 lbs boneless skinless chicken thighs, cut into 1/2 inch cubes |
1/4 teaspoon salt |
Directions:
1. Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute until limp, about 5 minutes. Add the garlic and saute 1 minute more.
2. Stir in the red and green peppers. Cover, and cook over moderately low heat, stirring occasionally for 5 minutes. Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes.
3. Add the tomato sauce, cover and simmer for 5 minutes. Then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5 minutes. Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked. Enjoy!
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