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Potluck Chicken Vegetable Soup

 Potluck Chicken Vegetable Soup
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.
16 ServingsPrep: 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

2 of 2

Potluck Chicken Vegetable Soup (continued)

Directions (continued)

  • longer or until vegetables are tender. Yield: 16 servings (about 4
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 195 calories, 9 g fat (2 g saturated fat), 55 mg cholesterol, 537 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.