Tomato Noodle Soup
From: France, Otterburn Park, Quebec, Canada
Comments: Chicken broth: I usually add 12 teaspoons [60 mL] chicken soup concentrate instead of 10 teaspoons [50 mL] to each cup [250 mL] water, to get a stronger taste.
IngredientsPreparation
  • 10 cups [2.5 L] strong chicken broth
  • 1 onion, chopped
  • 2 celery stalks, finely chopped
  • 1 clove garlic, finely chopped
  • 1 [48-ounce / 1.4-L] can tomato juice
  • 1 [28-ounce / 796-mL] can tomatoes, chopped
  • 1 teaspoon [5 mL] oregano
  • 1 pinch dry crushed chiles
  • Salt and pepper, to taste
  • 5 ounces [142 g] large egg noodles
  • Heat chicken broth into an 18-cup [4.5-L] casserole.
  • Mix in chopped onion, celery and garlic, tomato juice, chopped tomatoes with juice, oregano and crushed chiles.
  • Salt, pepper and bring to a boil.
  • Leave to simmer half covered for 45 minutes, adding egg noodles after 40 minutes.