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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Vegetable Soup Recipe

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This recipe for Chicken Vegetable Soup is from The Sensational A - Z Cookbook, 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:  
1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks of celery, thickly sliced
1 tablespoon of salt
1 teaspoon of packed fresh basil leaves
1 teaspoon of coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound of fresh mushrooms, sliced
1 red bell pepper, sliced
2 tablespoons of chicken soup base
2 cups of uncooked egg noodles
Directions:
Directions:
Place chicken, onion, celery, salt, basil, and pepper in a 10-quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.

Remove chicken from pot with slotted spoon and set aside for later.

Add carrots, squash, zucchini, mushrooms, red pepper, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.

While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked.

Note: You can freeze portions for later use.
Number Of Servings:
Number Of Servings:
10 quarts
Preparation Time:
Preparation Time:
2 hours

 

 

 

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