chicken soup with tomatoes

My seven year old had a mild form of the plague recently. OK, fine, not the plague, just one of those awful viruses that’s been going around. Not that one. So I set to work making him the best chicken soup I could, with All the Vegetables in the Crisper Drawer, anything to increase the level of antioxidants in his blood. That’s got to be good for a cold, no? Whatever viruses get up to, I’m sure oxidizing something important is one of their favorite pastimes, surely anti-oxidants counteract the nefarious effects of a sociopathic virus oxidizing the hell out of one’s seven year old.

I thought I’d add some color, flavor, and lycopene by popping in a can of European tomatoes. The seven year old wanted alphabet pasta to go with, so in went the alphabet soup. He practically licked the bowl, and I was pleased to have snuck what I imagine to be the equivalent of a Flintstones chewable vitamin into my sick little boy by simply feeding him dinner. He won’t eat those elderberry gummies that have been clinically tested and found to clinically eliminate all traces of rhinovirus through the magic of molecular throwing stars, or something. Even I like those elderberry gummies. If he won’t eat them, at least he’ll eat this. 

Took a few days, but he got over his cold and went back to school. I’m certain this chicken and tomato soup helped. 

This recipe is one of a series promoting the Greatest Tomatoes From Europe. I’m taking part in this campaign because I genuinely love canned San Marzano tomatoes from Naples, and their versatility. They’re full of flavor and aroma, and perfect for cooking Mediterranean recipes, and much more.

chicken soup with tomatoes

4 chicken legs, cleaned with half a lemon

olive oil

salt and pepper 

1 onion, chopped

3 celery stalks, chopped 

3 small carrots, sliced into half moons 

1 small bunch Italian kale, stalks removed, cut into coarse ribbons

1 small handful each celery leaves and Italian parsley, minced

32 oz chicken stock

8 oz canned European tomatoes, with juice

1. Pour some olive oil into a medium sized heavy pot, and place on a medium flame.
2. Season the chicken legs with salt and pepper, and add to the pot. Brown on both sides, then remove to a plate.
3. Add more olive oil to the pot as needed, then sweat the onion, celery, and carrots. 
4. When the vegetables have softened, place the chicken legs on top. Then add the kale. Season with a little salt and pepper. 
5. Pour in the chicken stock, then mash the tomatoes with your fingers and pour into the pot.
6. Add the parsley and celery.
7. Cover and bring to the boil. When boiling, turn the flame down to a simmer and continue cooking for about an hour.
8. Serve with any of the following, cooked in a separate pot: orzo, alphabet pasta, capellini, egg noodles, lo mien noodles, cheese tortellini, or even wide rice noodles.