Chicken and Vegetable Soup

Name: Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 whole chicken; 2 cups diced white or yellow onion; 2 cups celery sliced, with leafy tops; 1 cup sliced zucchini; 1 cup sliced yellow squash; 2 cups sliced carrots or baby carrots; 1 cup green beans or snow peas; 1 cup of peas; 1 8oz. Can of corn; 2 minced garlic cloves; Fresh sprig of rosemary; 2 tbsp kosher salt; 2 tsp ground marjoram, or thyme; 4 whole peppercorns; 1 bay leaf

6 steps

Prep:10minCook:1h

This makes a big pot, and it's great in the fall or winter. My grandmother has been making it since my mom was a kid, but I'm the first member of the family to actually write it down. It's a slow but simple recipe that deviates just a bit from traditional chicken soups by incorporaing its own stock made with a whole chicken. We usually serve it with sliced French bread.

Updated at: Thu, 17 Aug 2023 01:12:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories544.5 kcal (27%)

Total Fat30.9 g (44%)

Carbs26.5 g (10%)

Sugars9 g (10%)

Protein42.1 g (84%)

Sodium2545 mg (127%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Fresh Ingredients

1whole chicken

2 cupswhite onion

diced, or yellow

2 cupscelery

sliced, with leafy tops

1 cupzucchini

sliced

1 cupyellow squash

sliced

2 cupscarrots

sliced, or baby carrots

1 cupgreen beans

or snow peas

1 cuppeas

1 x 8 ozCan of corn

2garlic cloves

minced

rosemary

Dry Seasoning

2 Tbspkosher salt

2 tspground marjoram

or thyme

4whole peppercorns

1bay leaf

Instructions

Step 1

In a large stockpot, add the whole chicken and enough water to just cover it. Add the dry seasonings to the pot. You will need to bring the water to a boil and then simmer it for 45 minutes. You can use the downtime to chop your veggies.

Pot

whole chicken1

kosher salt2 Tbsp

bay leaf1

rosemary

ground marjoram2 tsp

whole peppercorns4

garlic cloves2

Step 2

*Here's a fun technique I use to make flavorful soups and stews without biting down on peppercorns or fishing out bay leaves. You can get a good tea infuser online for fairly cheap. I own 4 of them, and not for drinking tea. I pack my whole herbs and spices into the infuser and let it simmer in the pot. The ones I own have a chain and hook, so I hook them to the edge of the pan and remove them when I'm done cooking.

bay leaf1

rosemary

whole peppercorns4

garlic cloves2

Step 3

Remove the whole chicken from the pot. If you didn't use the infuser trick, this is a good time to grab a sieve and strain out the larger seasonings. Add the chopped vegetables and a cup or two of water if necessary to cover them. Bring it to a boil for another 15 to 20 minutes.

Sieve

celery2 cups

yellow squash1 cup

zucchini1 cup

peas1 cup

white onion2 cups

Can of corn8 oz

carrots2 cups

green beans1 cup

Step 4

While the vegetables are boiling in the homemade stock, separate the chicken meat from the bones. Discard the bones and be mindful to keep them away from pets, as they can be dangerous if chewed and swallowed. You can shred the chicken with a fork and some tongs, or just use your hands. Whatever.

Step 5

When the vegetables are done (the best test is to stab a carrot; if it's soft enough to penetrate without a crunch, you're good) remove the pot from the heat and add the shredded chicken. Stir it into the broth. Make sure you taste the broth before serving because you may like your soup more or less salty than I do.

Step 6

That's it. The serving size is however much you can eat and still feel good. We usually have leftovers no matter what.