-1 28oz can of diced tomatoes (I used Meijer Naturals)
-3 tomatoes, chopped into 1/8ths or so
-4.5 C chicken broth
-1 TB dill
-2 TB finely chopped onion
-Salt and Pepper to taste
I tossed it all in my crockpot and let it go on low for 8 hours.
I had boiled some chicken earlier in the week with about 4 TB of butter (for around 5 or 6 chicken tenderloins) and used the leftover broth from that to make this soup.
When I got home from stats I mashed around with my potato masher (I don't have a blender or similar) and then served it with some finely shredded mozzarella and toast. You could start with tomato juice instead of diced tomatoes if you prefer something a little less chunky. I love a hearty chunky soup.
The TB of dill looks like a lot when you toss it in but do not be alarmed. The onion measurement may sound odd, but I really just grab a few slices of the onion I have frozen in my freezer and break it in to little pieces. I would imagine it comes out to a couple of tablespoons. You can add more or less to your personal preference, I happen to be a big believer in a little onion goes a long way. This soup is without a doubt the best soup that I have made in a really long time, if not ever. I mean my chicken tortilla soup is pretty darn good...but this absolutely hit the spot today. It is packed with flavor.
AND my crockpot did all the work.
AND I have ample leftovers for the next few days. Tasty!
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