Potluck Chicken Vegetable Soup
Total TimePrep: 30 min. + cooling Cook: 2 hours 5 min.
Makes16 servings (about 4 quarts)
- 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
- Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. 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 until vegetables are tender, 15-20 minutes longer.
Chicken Vegetable Soup Tips
What variations can you make?Try switching up the veggies and seasonings in this recipe to make it your own. Experiment with sauteed mushrooms, canned corn or green beans. Or add a dash of Italian seasoning and red pepper flakes for a new taste.
What goes well with chicken vegetable soup?Chicken vegetable soup pairs well with most soup sides like breadsticks, salads and sandwiches. If you're hosting a potluck, give these potluck sandwich recipes a try.
Can you freeze chicken vegetable soup?Yes, you freeze chicken vegetable soup for as long as 3 months. Just keep in mind that when freezing most soup recipes, ingredients like veggies and potatoes can soften after thawing. Follow these soup freezing tips to make sure your chicken vegetable soup remains fresh and tasty.
Nutrition Facts1 cup: 195 calories, 9g fat (2g saturated fat), 55mg cholesterol, 537mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 19g protein.
Jan 21, 2018
This has excellent flavour and I've learned that cooking the whole chicken gives the best flavour for stock. I added leeks and some chick peas. Tastes great for those cold winter nights.
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.