It's as easy as can be to make a pot of wholesome chicken vegetable soup. You might intentionally shop for ingredients to make this soup, but hold on. Look first to see what you already have on hand. You might, as I do, keep some zip bags in the freezer of chicken parts you didn't need to cook for a meal. I keep a zip bag of livers, another of wings, and I've a notion to start keeping one chicken legs since they often do not get eaten. Then too, you might use the white and dark meat left over from last nights dinner.
By the way. Get busy some afternoon and make a pot of chili or chicken soup for shut-ins or folks living in an independent living facility. Take them some freezer containers of your homemade soup. There are times they don't want to go to the facility dining room.
Ingredients:
- Chicken, cubed (use as much or as little leftover or fresh chicken as you have)
- 1 large sweet onion, chopped
- 2-3 large fresh carrots, chopped
- 4 stalks or more of celery, chopped
- 2-3 (32 oz) boxes of chicken broth, or as much broth from cans
- Parsley, chopped (optional)
- Salt
- Pepper
- Crackers
- Butter
Note: If you do not have leftover chicken, buy a small package of fresh skinless chicken breasts. Cut the breasts into cubes and add the raw chicken to the pot. Just bring the pot to a boil until the chicken and vegetables are thoroughly cooked.
Instructions:
Chop vegetables and chicken and put them in your soup pot. Pour enough chicken broth over the vegetables to make a good pot of soup. I usually use 2-3, 32 oz boxes of chicken broth (or like amount of chicken broth from cans). Season the pot with salt and pepper. Cook the soup over a medium hot burner until the pot is boiling (and any fresh chicken added is thoroughly cooked). Lower the heat to very low to keep the soup hot until you're ready to serve it. Yes, you surely can add other chopped vegetables you have on hand and wish to use.
Serve up this great soup with crackers and butter and you've got a great meal for tonight and maybe tomorrow night too!
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