Chicken & Vegetable Soup Recipe

  • Homemade Chicken Stock
  • 1 roaster (6 pound )
  • 2 stalks celery, coarsely chopped
  • 1 onion, coarsely chopped (large)
  • 1 carrot, coarsely chopped (large)
  • 3 quarts water
  • Salt to taste
  • 18 whole black peppercorns
  • 6 sprigs parsley
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Chicken and Vegetable Soup
  • 1 tablespoon olive oil
  • 2 carrots, cut lengthwise inch half, then sliced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 can chopped tomatoes (14 1/2 ounce can)
  • 1 zucchini, quartered lengthwise, then cut into 1/4 inch pieces (medium)
  • 1/4 pound green beans, ends trimmed, then cut into 1 inch pieces
  • 1 cup small shell pasta, cooked and drained
  • 1/4 pound spinach leaves
  • Grated parmesan cheese, optional
Stock:Remove roaster liver and giblets. Rinse roaster with running cold water. Place chicken in 8-quart pot with remaining ingredients. Bring to boiling over high heat. Reduce heat to low; partially cover and simmer 1 hour and 15 minutes or until roaster is cooked through. [A good test for doneness: the wing should pull easily away from the rest of the chicken.] Remove roaster to large plate and cool. Strain chicken stock into large bowl, saving for soup. Discard vegetables. Cut meat into 1/2-inch pieces.

Chicken & Vegetable Soup: In same 8-quart pot over medium heat, in hot oil, cook carrots, celery, onion, garlic, thyme, salt and pepper 10 minutes or until lightly browned, stirring occasionally. Add homemade chicken broth and tomatoes. Stir in zucchini and green beans. Heat to boiling. Reduce heat and simmer 10 minutes. Add cooked shell pasta and spinach. Simmer until vegetables are tender.Add salt to taste. Serve with grated parmesan cheese.

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