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"After dinner sit a while, and after supper walk a mile."--English Saying

Grandma Cope's Chicken Vegetable Soup Recipe

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This recipe for Grandma Cope's Chicken Vegetable Soup is from SAVORY, SPICY & SWEET, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken leg quarters (must have the bone-in chicken for this soup)
1 large onion, diced
4 large carrots, sliced or diced
4 large russet potatoes, peeled and cubed
2 TBSP chicken bouillon
1 TBSP Salt
1 tsp. black pepper
1/2 tsp white pepper
1 tsp. poultry seasoning
2, 28 oz. cans of whole peeled tomatoes
1, 12 oz. bag frozen corn
1, 12 oz. bag frozen green beans
3 TBSP fresh parsley
Directions:
Directions:
In a large pot, add the chicken thighs, onion, salt, and black pepper. Cook for 1 - 2 hours until the chicken is nearly falling apart. Once the chicken is fully cooked, remove the chicken to a bowl to cool. (Be sure to get any bones if the chicken does fall apart.)

To the broth in the pot, add the carrot and green beans, and let them cook for 10 minutes. Next, add the potatoes and let everything cook for another 20 minutes. Last, add the corn and tomatoes and bring to a boil for 5 minutes. Add the white pepper and parsley. Salt and pepper to taste.
Personal Notes:
Personal Notes:
Serve with noodles and rice. My Grandma Cope made her own egg noodles, and that made this soup amazing. This was my favorite soup growing up. You can add or omit any veggie of your liking or dislike.

 

 

 

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