Foodie Tuesday recipe: Tuxedo Soup

Happy Tuesday!
Today I have a REALLY simple recipe to share with you. This is one of those…
oh-my-gosh-it's-5:00-and-I-have-nothing-planned-for-dinner
recipes.
Unfortunately, I need a lot of those recipes lying around. 
Working on it.

Anyhow…

It's easy because all the ingredients are canned, so you can keep them on-hand in your pantry. Yes, the fact that they are canned means they are less healthy. However, its mostly veggies so in terms of it being a super quick meal…it's really not that bad. 
Hey, better than chicken nuggets or something, right?!

Enjoy!

Tuxedo Soup
Here's what you need:
  • 3 cans chicken broth (or 6C water + 6 chicken bouillon cubes)
  • 1 can green beans (undrained)
  • 1 can Italian stewed tomatoes (cut up, undrained)
  • 1 can chicken breast (10oz)
  • 1-3T lemon pepper to taste
  • 2C bowtie pasta (uncooked)
  • 1t lemon juice
  • 1/2-1C sour cream
  • Pepper to taste

Here's what you do:
  • Combine all ingredients except for pasta and sour cream. Bring to a boil. Add pasta, cook until pasta is al dente. Stir in sour cream. Serve!
TOLD you it's easy! 
A few quick notes:

  • I like to dice up other veggies I have lying around and add them. I've added zuccini chunks and peas, both were delish. 
  • It seems like there isn't much pasta in there, but TRUST me…it really swells up as it sits so start with 2C only! I actually tend to add a little water throughout the process because the pasta soaks up so much. 
  • I also like to add extra seasonings – lemon and herb is great. 
  • I tend to add lots of sour cream, sometimes an entire container. I like mine creamy and it really adds to the flavor.
  • I love to sprinkle parmesan cheese on top as it's served. Really adds some pretty texture and nice flavor.

Serve with salad and my 5-minute cornbread or 3-ingredient buttermilk biscuits with honey butter, and you have yourself an easy and delicious meal!

Happy eating 🙂
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