Magic Elixer: Garlic Chicken Soup of Doom

Starting to get the annual requests for the Magic Head'n'Chest Elixer. Remember, you don't HAVE to be sick to mix up a batch...

Garlic Chicken Soup of Doom

2 Large Cans Campbells Condensed Chicken Noodle Soup*
1 lb Boneless Chicken Breasts, cubed to ½” to ¼”
1 8 oz. Can peas
1 8 oz. Can carrots
1 8 oz. Can sliced potatoes
1 8 oz Can Kidney Beans
2½ c. Chopped Garlic
6 tbsp Oregano
6 tbsp Basil
Chili Powder
Tabasco Sauce
Salt
Olive Oil

Coat the bottom of a large fry pan with olive oil. Add 3 tbsp of chopped garlic, 2 tbsp Oregano and Basil, and sauté over low heat until garlic shows just a hint of brown, stirring occasionally. Add chopped chicken breasts, stir vigorously until intermingled thoroughly with spices, then continue to stir occasionally until the chicken is cooked white all through.

Meanwhile, drain all vegetables and place in large crock pot (slow cooker) with Campbell’s Chicken Noodle soup. Add water to within 2" of top of pot. Throw in a couple of handfuls of pasta to thicken, if desired. Add remaining garlic and spices at this time, put crock pot on high setting. 

When chicken is sautéed white all through, dump entire fry pan contents into crock pot, stirring in. Simmer for at least one hour.

Returning, take test sip. Add garlic until the soup begins to taste salty. Then add another tablespoon. Now, add chili powder and Tabasco GENTLY, a bit at a time, until when you take a test sip it goes down smoothly…but you feel a distinct heated bite at the back of your throat after imbibing. (Note, if you over do, just let the soup boil down a bit, add some more water and pasta, let that boil down – repeat as needed…and all will be well).

*substitute any preferred chicken stock, and if substituting fresh vegetables rather than canned, be sure to increase cook time for proper spice saturation.