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How to Make Chicken-Vegetable Soup
I've been making soup for a long time, and this is my newest creation. I LOVE it! I gave some to my mom and she said "this is so good, I could eat it everyday for the rest of my life." Sorry, I do not give exact amounts for vegetables, just guesstimates... because I recommend putting in lots of what you love and not-so-much of what you don't! Ingredients
- 6-8 chicken legs or soup bones
- Additional sauteed boneless/skinless chicken
- 1 onion
- bouillon
- salt and pepper
- cilantro/parsley
- Suggested veggies:
- Peas (soaked overnight or canned...a cup)
- Carrots (3 sliced)
- Celery (3 chopped stalks)
- Onion (1)
- Daikon (1/2 - 1 cup)
- Kale (1 - 2 leaves, chopped)
- Ginger (a few teaspoons if you like the flavor of ginger)
Directions
- 1. Boil chicken legs for about 45 minutes in 2 quarts of water. If you're just using soup bones (which I quite enjoy...get them from the local farmer's market), you don't even need to pick the meat off them when the time's up. Just throw them away!
- 2. If they have meat on them (like a chicken leg would), take it out after 45 minutes and pull the meat off when it cools down.
- 3. I like to take this meat plus additional sauteed chicken (if need be) and throw it in the food processor for a few seconds so it gets a nice pull-apart texture, rather than big random chunks.
- 4. Make sure to pull out all floating skin from chicken water before proceeding.
- 5. Add bouillon...about 2 tablespoons, plus some salt and pepper. Taste broth until it is salty and flavorful enough for your liking.
- 6. Add all vegetables. If you soaked raw peas, they'll need to be put in first, about 10-20 minutes before everything else.
- 7. Let simmer for about 20 minutes.
- 8. I make a wild rice blend in a rice cooker and put it on the table as an option to add to the soup (most people do, but I enjoy it as more of a chicken-veg soup).
- Yum!!!!!!!!!
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