Our simple, satisfying, soup will please all your guests and have them asking for more. Add a drizzle of sour cream in the center of each bowl of soup before serving and garnish with a celery rib.
Recipe tags: chicken base, moderate difficulty, main, chicken, stew
| 1 quart | water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 Tbsp | extra virgin olive oil (for sauté pan) |
| ½ cup | chopped yellow onion |
| 2 large cloves | garlic, peeled and finely chopped |
| 1 can | (29-ounce) tomato sauce |
| 1 can | (6-ounce) tomato paste |
| 2 cans | (5.5-ounce) spicy tomato juice |
| ½ tsp | ground cayenne red pepper (optional) |
| 1 | cooked rotisserie chicken, (3-pound) shredded into bite-size pieces, discard skin and bones (set aside in refrigerator) |
| ½ cup | ranch dressing |
| ¼ cup | sour cream |
| 4 | celery ribs |
In a soup pot, heat water over medium-low heat. Whisk in Vegetable and Chicken Bases until dissolved.
In a small sauté pan, heat oil over medium heat. Add onion and garlic, cook and stir until onion is tender, about 5 minutes.
Place onion mixture, tomato sauce, tomato paste, tomato juice and cayenne pepper in an electric blender, cover and blend until smooth.
Pour mixture into soup pot and stir to combine. Bring soup to a boil, stirring occasionally.
Reduce heat to medium-low, add chicken, stir to combine. Simmer uncovered, about 20 minutes, stirring occasionally.
In a small bowl combine ranch dressing with sour cream. Add a drizzle in the center of each bowl of soup before serving.
Garnish with a celery rib.