Chicken vegetable soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Stock:
4 lb- 5 lb chicken ( I use 4 lbs.- 5lbs. of bone in breast as I use most of the cooked chicken for a leaner chicken salad)
1 lb carrots, peeled
1 whole onion
2 stalks of Celery
1 bunch parsley
Salt to taste
3 -5 dashes of garlic powder
Other ingredients:
1 cup (dry measure) small pasta shells
1/2 lb. fresh string beans
2 cups frozen sweet corn (Birdseye super sweet corn highly recommended )
2 cups frozen peas
12 oz. cooked chicken breast meat
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Directions: |
Directions:The Broth
1.Wash chicken thoroughly. Place the chicken, peeled carrots, peeled onion and celery stalks into an 8 qt. stock pot and fill 3/4 of the way with water.
2. Bring to a boil and then reduce heat to a simmer .Add the salt pepper and garlic powder ( Skim off the fat for a leaner broth) and simmer for 45 minutes.
3. Add the washed parsley and simmer for another 45 min.
4. Remove all the chicken and carrots and set aside. You can throw out the onion celery and parsley.
5. Strain the soup and put it back in the stock pot
6. Add additional water so the pot is about 2/3rd's full.
Other ingredients and recipe completion.
1. Cook the shells according to box directions. Set aside
2. Clip the ends of the string beans then cut into 1/2" pieces. Cook them in boiling water for five minutes and set aside
3. The chicken that I use is from the broth. If you don't use breast meat then you can always poach some. Chill the breast and,when cold, cut into bite size pieces. Set aside
4. Slice the cooked carrots from the soup into 1/2 inch pieces and set aside
5. Bring the soup broth to a boil and shut off.
6. Immediately add the frozen corn and peas.
7. Let the soup cool slightly then add the rest of the ingredients
I like to cook this at least several hours before serving as this allows the flavor of the vegetables to be infused with the broth. When I serve this I pull off the number of portions I need and heat them in a small pot. If you reheat the big pot the pasta and carrots become mushy. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This recipe was developed by trial and error and I have been making it now for many years.
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