Chicken Vegetable Soup (Like Grandma Made)

"This is a hardy and healthy pot of soup. You can add other vegetables if you like, like peas or chopped green beans. Occassionally, I'll add a cup of cooked rice, pasta or noodles. A bowl for lunch or dinner will satify anyones hunger or sooth and comfort an ill one. Great way to use up veggies. It is also low fat content because you will cook the chicken without the skin. There are two prep periods but worth a little extra work. Sometimes I will cut up everything before cooking so it is ready to go. Anyone I have served this soup to not only compliments the flavors but feels that old fashioned grandma touch of healing. Smiles."
 
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Ready In:
3hrs 30mins
Ingredients:
10
Yields:
1 gallon
Serves:
8-10
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ingredients

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directions

  • Skin the entire chicken and remove any visable fat.
  • Place skinned chicken in a 6 to 8 quart pot and fill with cold water to just cover chicken.
  • Quarter one onion and one turnip, chop two celery stalks with tops, chop one parsnip and place in the pot with chicken.
  • Add 1/2 the chopped parsley, the ground peppercorns and salt and bring to a boil.
  • Cook covered, for 2 1/2 hours at a medium simmer.
  • Turn off, remove lid and let it cool enough to handle the chicken. (about 1/2 hr).
  • Carefully remove the chicken from pot to a bowl with large spoon.
  • Strain the juice stock into another large pot or bowl. Throw away the cooked stock vegetables. They will be very wilted and have accomplished their mission.
  • Carefully pull the meat off the chicken bones. You can save the breast meat to make chicken salad if there is too much meat.
  • Place the meat into the chicken stock and return to the stove.
  • Cut up into small pieces the remaining onion, celery, turnip, parsnip plus the leek and carrots.
  • Add remaining parsley. Add other vegetables at this point if you want to.
  • Use a good portion of the green leek tops as well.
  • Add all vegetables to the pot of chicken. If the stock seems low with all the ingredients, add 2-3 cups more water.
  • Bring to a boil and let simmer 20 -30 minutes or until vegetables are tender.
  • Serve with a sprinkle of grated parmesan cheese on top. Delicious!

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RECIPE SUBMITTED BY

I am an artist. I also cook well and at times get creative in the kitchen. Sometimes I tell my spouce we're having mystery meat for dinner until he takes a bite. I like creating dips with fresh herbs too. Some slow day I will post a few. I use to make homemade cheese ravioli and pasta for holiday cooking along with my hightop apple pie. My grandmother passed down a cookie recipe I call the 2000yr old cookie. It is very different and addictive to eat. Old old recipe I had to revise alittle. We use to bite into rock cookies before I fixed the ingredients. Grandma meant well. lol We are looking for recipes that are low cal, nutritious and healthy. I planted a medium sized garden with lots of herbs in pots this year. So far so good and we're enjoying the fruits of our labor. I hope to do some canning this summer too. Grandma taught me about 32 yrs ago the hot bath method. Will be hunting for tips on canning also. Otherwise, I create art to sell. If you like seashore art go visit my webpage at www.yessy.com/paulineross You'll find shore birds, beaches, boats etc and handpainted wine glasses with a variety of designs.
 
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