Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 quarts chicken stock2 rotisserie chickens, no skin, no bones, chopped/shredded1lb "country style" sausage (sage sausage), cooked, drained, crumbled4 leeks, bottom sections, cleaned, and sliced1 medium head cabbage, sliced thin2 cans diced tomatoes1 medium-large turnip, peeled and cubed3 carrots3 ribs celeryItalian parsley1T Thyme (3t)3T minced garlic (9t)1T black pepper (3t) (or to taste)2-3T kosher salt (or to taste)3 Bay leaves
See "chicken stock recipe", or used pre-packaged stock. The soup won't be near as good with pre-packaged stock, and be sure to buy stock, NOT broth. Low salt if available, so you can salt it to your liking.
Add celery, leeks, and carrots to a large cookie sheet sprayed w/Pam or equivalent. Spray veggies w/cooking spray lightly. Add 1T salt, 2t pepper, 2t thyme and roast in the oven at 425 for 30 min, turning the veggies 1/2 way through. Pick/pull chickens, chop, and add to stock while your veg is roasting. Cook sausage, drain, crumble, and add to stock. Add diced tomatoes, bay leaves, garlic, cabbage, and Italian parsley to stock. When veggies are done, add to pot. Bring to JUST UNDER a boil, taste, and adjust spices to your liking. I like mine a little "Thyme-e" if you know what I mean. Not overbearing, but noticeable. Simmer on low for 4-6 hours. Makes 16 2-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user NLOGRASSO.
Add celery, leeks, and carrots to a large cookie sheet sprayed w/Pam or equivalent. Spray veggies w/cooking spray lightly. Add 1T salt, 2t pepper, 2t thyme and roast in the oven at 425 for 30 min, turning the veggies 1/2 way through. Pick/pull chickens, chop, and add to stock while your veg is roasting. Cook sausage, drain, crumble, and add to stock. Add diced tomatoes, bay leaves, garlic, cabbage, and Italian parsley to stock. When veggies are done, add to pot. Bring to JUST UNDER a boil, taste, and adjust spices to your liking. I like mine a little "Thyme-e" if you know what I mean. Not overbearing, but noticeable. Simmer on low for 4-6 hours. Makes 16 2-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user NLOGRASSO.
Nutritional Info Amount Per Serving
- Calories: 279.7
- Total Fat: 9.1 g
- Cholesterol: 95.9 mg
- Sodium: 3,006.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.6 g
- Protein: 33.3 g
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