Potluck Chicken Vegetable Soup Recipe

5 1 1
Potluck Chicken Vegetable Soup Recipe
Potluck Chicken Vegetable Soup Recipe photo by Taste of Home
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Potluck Chicken Vegetable Soup Recipe

Read Reviews
5 1 1
Publisher Photo
I experimented with various combinations, and this is the recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 2 hours 5 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 2 hours 5 min.

Ingredients

  • 1 roasting chicken (about 5 pounds), cut up and skin removed
  • 2 celery ribs, sliced
  • 1 large onion, chopped
  • 2-1/2 quarts water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon minced fresh parsley
  • 3/4 teaspoon each dried basil, oregano and tarragon
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups fresh broccoli florets
  • 2 cups frozen peas, optional

Directions

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).
Originally published as Hearty Chicken Vegetable Soup in Country Extra September 2001, p49

Nutritional Facts

1 cup: 195 calories, 9g fat (2g saturated fat), 55mg cholesterol, 537mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 19g protein.

  • 1 roasting chicken (about 5 pounds), cut up and skin removed
  • 2 celery ribs, sliced
  • 1 large onion, chopped
  • 2-1/2 quarts water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon minced fresh parsley
  • 3/4 teaspoon each dried basil, oregano and tarragon
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups fresh broccoli florets
  • 2 cups frozen peas, optional
  1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
  2. Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).
Originally published as Hearty Chicken Vegetable Soup in Country Extra September 2001, p49

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MY REVIEW
VictoriaElaine User ID: 3422096 107030
Reviewed Aug. 8, 2011

"The various seasonings give this soup a lot of flavor. I had to skip the tarragon as I didn't have that on hand & I substituted an extra potato for the turnip. Makes a huge batch - will be freezing a portion of it."

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