Hearty Chicken Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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I experimented with various combinations, and this is the recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. Ingredients:
1 roasting chicken (about 5 pounds), cut up and skin removed |
2 celery ribs, sliced |
1 large onion, chopped |
2-1/2 quarts water |
1 can (14-1/2 ounces) stewed tomatoes |
4 medium carrots, sliced |
2 medium potatoes, peeled and cubed |
1 medium turnip, peeled and cubed |
2 tablespoons chicken bouillon granules |
1/2 teaspoon minced fresh parsley |
3/4 teaspoon each dried basil, oregano and tarragon |
3/4 teaspoon salt |
3/4 teaspoon pepper |
1/2 teaspoon garlic powder |
2 cups fresh broccoli florets |
2 cups frozen peas, optional |
Directions:
1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
2. Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).
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