Mom's Whatchamacallit Soup

Warm, hearty, and brimming with nostalgia, Mom's Whatchamacallit Soup is the ultimate comfort food for busy weeknights or cozy weekends. This versatile one-pot recipe combines tender vegetables like carrots, celery, and potatoes with a savory base of canned diced tomatoes and your choice of chicken or vegetable broth. Seasoned with aromatic herbs including thyme, basil, and a touch of garlic, this gluten-free soup is packed with vibrant flavors and wholesome ingredients. Add shredded chicken for a touch of protein or ladle it up as a vegetarian delight—the choice is yours! Ready in just 50 minutes from start to finish, this soul-soothing soup is perfect for feeding a family of six. Serve it hot, garnished with fresh parsley, for a meal that feels like a warm hug from home.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 14.5 ounces canned diced tomatoes
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 large bay leaf
• 2 cups cooked shredded chicken (optional)
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced carrots, celery, and potatoes to the pot. Stir to combine and let cook for 5 minutes.

Step 5

Pour in the canned diced tomatoes (with their juice) and the chicken or vegetable broth. Stir to combine.

Step 6

Add the dried thyme, basil, bay leaf, salt, and black pepper. Stir well.

Step 7

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes or until the vegetables are tender.

Step 8

If using shredded chicken, stir it into the soup and cook for an additional 5 minutes.

Step 9

Add the frozen peas and cook for another 2 minutes, just until they are heated through.

Step 10

Taste and adjust seasoning with more salt and pepper, if needed.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	(3422.8g)

Amount per serving	% Daily Value*
Calories	1918.2

Total Fat 62.7g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 413.8mg	0%
Sodium 8699.3mg	0%
Total Carbohydrate 154.5g	0%
Dietary Fiber 32.1g	0%
Total Sugars 42.0g
Protein 176.6g	0%

Vitamin D 0IU	0%
Calcium 555.4mg	0%
Iron 15.7mg	0%
Potassium 5728.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 37.4%

Carbs: 32.7%