Chicken Vegetable Soup
IntroductionMy own creation My own creation
2 1tsp Olive Oil
1 cup, chopped Onions, raw
.75 cup, diced Celery, raw
4 cups unsalted chicken stock
4 cups unsalted vegetable stock
2 cup Water
10-14 chicken feet/paws (not in nutritional info)
1 bag (10 oz/284 g/5.25 cups) Marketside Super Blend chopped veggies
1 tsp Kosher Salt
1/2 tsp Pepper
1 can (about 12 oz) Chicken Breast in Water, undrained
The chicken feet add lots of flavor to the soup but are not edible. You can also use chicken backs for this purpose.
I use homemade vegetable stock. In a large ziplock bag place all your fresh vegetable scraps (such as potato & carrot peelings, onion & garlic skins, the ends of celery & zucchini, broccoli, cauliflower, and fresh herb stems, beet fronds, the inside pith & seeds of peppers, etc). Keep the bag in the freezer and add scraps until the bag is stuffed full. Place al lthe scraps in a large soup pot and cover with water. Bring to a boil. Reduce heat to medium-low and simmer for 1 hour. Place a colander over another large soup pot and pour the vegetable solids and stock into the colander. Drain the solids and then discard them. You will have a little over 2 quarts of yummy salt-free stock.
ADD the stocks, water and chicken feet (they will be removed later). Bring to a boil.
ADD the Super Blend veggies, salt, and pepper. Reduce heat and simmer for 1 hour.
ADD the canned chicken and break up the pieces of chicken with a large spoon. Simmer for an additional hour.
REMOVE from heat. Cool and refrigerate overnight.
REMOVE and discard chicken feet.
REHEAT soup in a microwave or over medium heat.
SERVE & ENJOY!
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DILBERTA.