Recipe: Chicken Vegetable Soup

 

Chicken Vegetable Soup

 

 

 

Here is another favorite family recipe. And, yes, it makes A LOT of soup. We are a family of six you know. Besides, the left overs are a great lunch.

Good for whatever ails ya. ;)

 

Chicken Vegetable Soup

1 small, whole chicken, neck & gizzard etc removed, washed thoroughly inside and out.

Fill stockpot with enough water to cover chicken add 1-2 teaspoons kosher salt. Bring to a boil and cook until chicken is done: about half an hour or when juices run clear when pierced with a fork.

Remove chicken, let cool then cut chicken into 1 inch cubes.

To the broth add:

2- 32 ounce bags Frozen Mixed Vegetables

2 or 3 – 28 oz cans petite diced tomatoes

Pepper to taste

Poultry seasoning to taste

Chicken

Once all the ingredients are in the pot bring to a boil again. Add a 16 ounce box of pasta: rigatoni, rotini, elbows: cook according to package directions. Trust me when I tell you that shells aren’t a great idea. The hot broth collects inside the shells and burns like the dickens when it drips all over your chin! :) I serve the soup with a salad and/or crusty rolls. YUM!!

 

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