This is a Redmond family staple. My family was big on this soup and every cook in our family had their own version. My mom was NOT known for her cooking. But when I got sick she made her version. It was by no means nutritious, but it was comforting. When Michael was little, I made it for him all the time. To this day when he is sick, he will still request it.
Yields: 4-6 servings
Ingredients:
Olive Oil or equivalent
1/2 Onion, diced
1 can of Tomato Sauce
1 Clove of garlic
Salt/Pepper, to taste
1 tsp Seasoned Salt ( I prefer, Morton® Season-All® Seasoned Salt)
16 oz Elbow Macaroni
32 oz of Chicken Stock
Water
Step 1: In a soup pan or stock pot heat oil over medium heat
Step 2: Add onion and sauté until translucent
Step 3: Add tomato sauce and garlic. Stirring continuously, sauté until it tomato darkens slightly
Step 4: Add Salt, pepper, Seasoned Salt, noodles, stirring until all of them are covered in tomato sauce and some noodles are slightly toasted
Step 5: Add chicken stock and enough water to cover the noodles plus 2 inches
Step 6: Bring to a boil and cook until noodles are tender. Watch closely because noodles will cook fast because they are semi-cooked due to sautéing process
Add other ingredients to taste, such as cooked shredded chicken, green chilis, or frozen veggies.
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