Taste of Home
Potluck Chicken Vegetable Soup
TOTAL TIME: Prep: 30 min. + cooling Cook: 2 hours 5 min.
YIELD: 16 servings (about 4 quarts).
I experimented with different variations, and this is the best chicken vegetable soup 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. —Bertha Vogt, Tribune, Kansas
Ingredients
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1 roasting chicken (about 5 pounds), cut up and skin removed
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2 celery ribs, sliced
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1 large onion, chopped
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2-1/2 quarts water
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1 can (14-1/2 ounces) stewed tomatoes
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4 medium carrots, sliced
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2 medium potatoes, peeled and cubed
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1 medium turnip, peeled and cubed
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2 tablespoons chicken bouillon granules
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1/2 teaspoon minced fresh parsley
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3/4 teaspoon each dried basil, oregano and tarragon
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3/4 teaspoon salt
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3/4 teaspoon pepper
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1/2 teaspoon garlic powder
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2 cups fresh broccoli florets
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2 cups frozen peas, optional
Directions
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1.
Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim off fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool.
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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 until vegetables are tender, 15-20 minutes longer.
Nutrition Facts
1 cup: 195 calories, 9g fat (2g saturated fat), 55mg cholesterol, 537mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 19g protein.
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