Description
A delightful meal featuring creamy tomato-basil soup, classic chicken noodle soup, fresh tomato bruschetta, and savory stuffed mushrooms.
Ingredients
- 2–3 tbsp olive oil
- 1 medium onion, diced
- 2–4 cloves garlic, minced
- Ripe tomatoes, chopped or one 14–28 oz can
- Fresh basil, chiffonade or chopped
- 1 lb chicken breasts or thighs
- 6–8 cups vegetable broth
- 6–8 oz egg noodles or small pasta
- Slices of bread (baguette or country loaf)
- Cheese for bruschetta: fresh mozzarella, provolone, or grated Parmesan
- Large mushroom caps for stuffing
- Cream cheese or grated cheese mixed with herbs
- Salt, pepper, red pepper flakes (optional), dried oregano
Instructions
- Preheat oven to 400°F (200°C). Dice the onion, mince the garlic, chop tomatoes, and chiffonade basil. Clean mushroom caps and remove stems.
- Heat 1–2 tbsp olive oil in a medium pot over medium heat, add onion, and cook until translucent (5–7 mins). Add garlic and cook until fragrant (30–60 secs). Add tomatoes, sugar (if needed), oregano, salt, and basil. Simmer for 10–15 mins until tomatoes break down.
- Blend the soup until smooth, return to pot, and simmer with cream if desired.
- In another pot, heat 1 tbsp olive oil, brown chicken, then add broth and return chicken to pot. Simmer until cooked through (10–15 mins), shred chicken, add noodles, and cook until tender (6–10 mins).
- Slice bread, brush with olive oil, and toast until golden. Toss tomato topping ingredients and spoon onto bread, adding cheese before toasting again briefly.
- Stuff mushroom caps with the cheese mixture, bake until golden (12–18 mins).
- Serve soups with bruschetta and stuffed mushrooms on the side.
Notes
Canned tomatoes work well throughout the year. For a vegetarian option, use chickpeas instead of chicken. Prepare each component in advance for easier assembly.