vegetable and chicken soup recipe

April 9, 2007 at 4:22 pm 3 comments

 

All the best things go into chicken soup. Some of the things that I put in chicken soup are in the picture on the right. Although every recipe is different, I’m pretty fond of mine and generally don’t waiver from it.

Some of the Good Things:

  • chicken pieces
  • whole peppercorns
  • celery leaves or celery
  • kohlrabi – thick slices
  • parsnip – thick sticks
  • carrots – thick sticks
  • onion – quartered and stuck with cloves
  • garlic – whole
  • zucchini – thick rounds
  • potatoes – large chunks
  • dill or parsley – chopped

First, put the chicken pieces in a large pot of cold water. Bring to a simmer and simmer for about 15 minutes. Skim off the scum and fat that is floating around on top. Add the peppercorns and all the vegetables except the zucchini and potatoes and dill/parsley. The vegetables can be chopped however you like. As I prefer a clear soup, I keep the pieces of vegetables large so they don’t fall apart. Cook for about half an hour, then add the potatoes and zucchini and cook for another half hour. Remove the celery and add the dill or parsley just before serving.

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Entry filed under: chicken soup, eating, recipe, soup.

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