Vogel Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 whole chicken29 liquid oz of tomotoe Juice - get crushed tomatoes in a can1 12oz can corn - drain off juice1 12 oz can of green beans - drain off juice2 medium potatoes cubed1 small onion chopped1/2 cup chopped celery1/2 cup chopped carrots1 1/2 Tbsp Worchestershire sauce1 Bay Leaf3/4 tsp garlic salt1/2 tsp pepper
cut chicken into quarters or pieces. Place in pan with 35oz water. Bring to boil and boil with lid on for approximately 45 to 60 mins - when chicken is tender (falls apart when you try to lift it with a fork) remove from broth and let cool. Once cool, remove chicken from bones and cut into bite size chunks. Re fridge until soup is ready.
Let broth cool in pan and refrigerate overnight. Next day, top of broth should be covvered with a layer of hardened fat. Peal off the fat and discard it. (I usually keep a couple tablespoons of it to add back if the soup tastes too bland when it is done).
In soup pan, combine all ingredients except chicken. Let simmer slowly, barely boiling until potato chunks are soft - not really mushy like before you make mashed potatoes, but soft. Now add the chicken but do not boil any more. (If you boil the soup with the chicken in it, the chicken falls apart into stringy little bits - it still tastes good but has poor texture)
Keep soup refrigerated until ready to eat - only warm up what you will eat at a setting and keep the rest refrigerated.
Dad's Notes:
You can play with the amount and kind of vegetables you use. I like to use frozen vegetables and I like to add cauliflower too.
Number of Servings: 12
Recipe submitted by SparkPeople user GAYA2081.
Let broth cool in pan and refrigerate overnight. Next day, top of broth should be covvered with a layer of hardened fat. Peal off the fat and discard it. (I usually keep a couple tablespoons of it to add back if the soup tastes too bland when it is done).
In soup pan, combine all ingredients except chicken. Let simmer slowly, barely boiling until potato chunks are soft - not really mushy like before you make mashed potatoes, but soft. Now add the chicken but do not boil any more. (If you boil the soup with the chicken in it, the chicken falls apart into stringy little bits - it still tastes good but has poor texture)
Keep soup refrigerated until ready to eat - only warm up what you will eat at a setting and keep the rest refrigerated.
Dad's Notes:
You can play with the amount and kind of vegetables you use. I like to use frozen vegetables and I like to add cauliflower too.
Number of Servings: 12
Recipe submitted by SparkPeople user GAYA2081.
Nutritional Info Amount Per Serving
- Calories: 436.1
- Total Fat: 4.9 g
- Cholesterol: 76.0 mg
- Sodium: 376.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.0 g
- Protein: 31.3 g
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