Everything But The Kitchen Sink Chicken and Vegetable Soup

Without further ado, here’s the delicious weekend soup recipe!
Everything but the Kitchen Sink Chicken and Vegetable Soup

Serves: 12-15
Prep Time: 20 min.
Cook Time: 40 min.
1 package of chicken (I normally get the chicken tenders.)
1 large carton of chicken broth (32 or 48 oz will do)
Assortment of fresh and/or canned veggies including left overs.  Pick anything and everything you like.  I used:
1 28 oz can of diced tomatoes
1 can of artichoke quartered artichoke hearts
1 bag of 4 parsnips
1 purple turnip
1 onion
1 bag of celery
1 bag of baby carrots
left over butter parsley potatoes (probably about 6 small red potatoes and 1 Idaho potato)
Assortment of spices and seasonings.  I used:
2 tbsp. olive oil
1 handful of curly parsley
1 handful of Italian parsley
1/2 handful of lemon basil
6 cloves of garlic
1 dry bay leaf
sea salt and pepper to taste (probably 1/2 tsp. each)
juice of 1/2 of a lemon
Note:  There are two ways that you can do this soup.  The soup that I will be making today has a chicken broth base and consistency, but if you would rather have more of a tomato flavor to your soup, you can also add a 28 oz can of crushed tomatoes, which will create a thicker tomato-based broth.  It will also make a lot more soup!
Peel and chop fresh veggies and add into a large saute pot.  Add olive oil and chopped garlic and saute for about 10 minutes on medium-high heat until veggies are glossy and translucent.
Place veggies, cut up chicken, chicken broth and all of your canned veggies and seasoning (except salt) into a large soup/sauce pot bring to a boil.  After simmer for between 30-40 minutes while covered.  Stir occasionally during this process.  When your turnips and parsnips are soft, your soup is ready.  Add your extra seasoning (salt and pepper to taste) and serve.
Happy Souping!!!

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