Tomato Chicken Noodle Soup

• 1 Whole Chicken, Cleaned, Giblets Removed
• 8 cups Water
• 6 cups Chopped Tomatoes
• 2 Tablespoons Olive Oil
• 1 Yellow Onion, Finely Diced
• 4 Large Carrots, Peeled And Diced
• 1-1/2 cup Celery, Diced
• 1 ear Corn, Husks And Silks Removed, Kernels Cut Off The Cob
• 2 Tablespoons Dried Oregano
• 1/2 pounds Spaghetti Noodles (I Used Gluten Free Corn Pasta)
• Kosher Salt To Taste

1. 1. In a large pot, add the chicken.
2. 2. Add the water to the pot. Place the lid on the pot and simmer for 30 minutes. Remove the chicken from the pot and set it aside.
3. 3. Add the tomatoes into the pot with the broth and turn the heat on high until it comes to a boil. Place the lid on the pot and then turn to low and simmer 10 minutes.
4. 4. Meanwhile, cut all of the chicken meat off of the chicken bones. I got about 4 cups worth. Set aside and discard the skin and bones.
5. 5. Transfer the soup into the jar of a blender (you will probably have to do this in batches since you never want to totally fill a blender with hot liquid) and puree on high until it is smooth. Transfer it to another large bowl or container.
6. 6. In the soup pot, add the olive oil and turn the heat to medium. Add the onion and saute for 5 minutes with a little salt.
7. 7. Add the carrots, celery and corn and saute another 5 minutes. Add the broth and the chicken to the pot. Add the oregano and the spaghetti noodles and simmer 10 minutes until the noodles are al dente. Season to taste with kosher salt and serve hot.

chicken, water, tomatoes, olive oil, yellow onion, carrots, celery, cob, oregano, noodles, kosher salt

Taken from tastykitchen.com/recipes/soups/tomato-chicken-noodle-soup/ (may not work)