Name: Chicken Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Vegetable Soup

1. 1 roasting chicken (about 5 pounds), cut up and skin removed -

2. 2 celery ribs, sliced -

3. 1 large onion, chopped -

4. 2-1/2 quarts water -

5. 1 can (14-1/2 ounces) stewed tomatoes -

6. 4 medium carrots, sliced -

7. 2 medium potatoes, peeled and cubed -

8. 1 medium turnip, peeled and cubed -

9. 2 tablespoons chicken bouillon granules -

10. 1/2 teaspoon minced fresh parsley -

11. 3/4 teaspoon each dried basil, oregano and tarragon -

12. 3/4 teaspoon salt -

13. 3/4 teaspoon pepper -

14. 1/2 teaspoon garlic powder -

15. 2 cups fresh broccoli florets -

16. 2 cups frozen peas, optional -

How to cook deliciously - Chicken Vegetable Soup

1. Stage

In a Dutch oven, add the chicken, celery, onion and water. Bring to a boil, skimming off any fat or foam that rises to the surface. Reduce the heat, cover and simmer until chicken is tender, 1 hour and 30 minutes to 2 hours. Remove the chicken and let it cool, retaining the broth.

2. Stage

When the chicken is cool enough to handle, remove the meat from the bones and cut or tear it into bite-sized pieces. Return the meat to the pan with the broth.

3. Stage

Add the tomatoes, carrots, potatoes, turnip, bouillon and herbs. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, about 20 minutes. Add the broccoli and peas (if using), and simmer until they're bright green and cooked, 15 to 20 minutes.