Homemade Chicken and Veggie Soup really hits the spot as the days grow cooler. This past week my husband has been fighting a cold so that encouraged me to make this soup even more.
I like to a chicken or two each week…and then, once we have used the meat, often, I will make chicken stock with the bones and it is SO good and SO easy.
Here is what I do:
After removing the legs and thighs and the meat from the breast, I submerge the remaining bones, meat and skin in water in a large stockpot.
I add in an onion, a couple of stocks of celery and a couple of carrots…sometimes even a few cloves of garlic. Also add 1 teaspoon salt and 1/2 teaspoon pepper. You can leave the veggies in large pieces as these will be discarded after a LONG cooking time.
I then bring the pot to a simmer and cover and cook for 2-4 hours. 4 hours (or more) is best as you get more flavor.
Strain out the bones and veggies and your broth is ready to use. That is all there is to it! Try it, really! You can do the same with turkey…we will all have LOTS of turkey to use soon…don’t miss out on this…it really is amazing!
To make the soup:
1. Chop 2 carrots, 2 small turnips, two potatoes, 1 medium onion, 1/2 a small cabbage, 1/2 cup chopped parsley and any other veggies you enjoy in your soup. I added parsnips this time and really enjoyed those too. My dad adds rutabaga too…also very good.
2. Add the veggies to the stock and simmer until tender…about 20 minutes. If you like noodles in your soup, you would also add those once the broth simmers.
3. Add in any remaining chicken you have from the bones or left over from your meal…I also tossed in two chicken breasts which cooked along with the veggies.
4. Check for seasoning…you may need more salt and pepper. I also like to add in 1/2 teaspoon of poultry seasoning…so good! Top with some more fresh chopped parsley and serve.
I hope you try this soup…it is so delicious, economical, and simple!
Blessings!
