Chicken Vegetable Soup with Homemade Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Asparagus, fresh, 3 spear, mediumBaby Carrots, raw, 20 medium Cauliflower, raw, 1 cup Westpac French Cut Green Beans, frozen, 1 cup Yellow Sweet Corn, Frozen, 0.5 cup kernels Celery, raw, 1 cup, dicedChicken Breast, no skin, 6 ounces Parsley, dried, 2 tbspSalt, 1 tspBlack Pepper, 2 tbspOnion Powder, 2 tbsp
Cover the bones of the the chicken and 10 of the carrots with water.
Let simmer for 4 to 6 hours.
Pour through a strainer, retaining the liquid, and let the bones cool. Once they're cool, pick off the meat and set the carrots aside. Puree the carrots. Add the carrots & meat back in the liquid.
Cut up your fresh vegetables into bit sized pieces. Add them and the spices and let cook until they're almost soft.
Add your frozen vegetables and simmer until they're done.
For a more flavorful stock you could add onions and celery, but I didn't have them at the time I was making the stock.
Makes 8 - 1 cup servings
Let simmer for 4 to 6 hours.
Pour through a strainer, retaining the liquid, and let the bones cool. Once they're cool, pick off the meat and set the carrots aside. Puree the carrots. Add the carrots & meat back in the liquid.
Cut up your fresh vegetables into bit sized pieces. Add them and the spices and let cook until they're almost soft.
Add your frozen vegetables and simmer until they're done.
For a more flavorful stock you could add onions and celery, but I didn't have them at the time I was making the stock.
Makes 8 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 1.6 g
- Cholesterol: 26.3 mg
- Sodium: 704.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.0 g
- Protein: 12.7 g