Chicken Vegetable Soup
Source of Recipe
Modified from Sunset--January 2005
Recipe Introduction
This recipe is great comfort food for rainy days. See also the recipe for dumplings to add to the top if desired.
All ingredients are approximate. Put in how much you like, more or less. You can also cook this on low for a longer period of time if you need to cook it in shifts. Just make sure you cook the chicken enough.
Recipe Link: http://food.sunset.com/sunset/display/recipefinder.dyn?action=displayRecipe&recipe_id=1011250 Pour
12 c. Low Sodium, Non-Fat chicken broth
into an 8-qt or larger pan. Add
4.5 lbs skinned chicken thighs, bone-in, rinsed
and
5 fresh sage leaves, rinsed
Bring to a boil. Reduce heat to low, cover, and simmer, skimming off and discarding any foam that rises to the surface, until chicken is no longer pink at bone, about 30 min.
Remove chicken from broth. Set aside to cool. Peel and chop
2 large russet potatoes
4 carrots
5 celery stalks
Add these to the broth along with
2 c. water
salt and pepper to taste
Bring to a bil over high heat, then reduce heat to medium, cover, and simmer until vegetables are tender when pierced, 20 to 30 minutes. Meanwhile, shred chicken and then add it to the pot. Cook until chicken is warmed or, if dinner isn't for a while, put heat to low.
When ready to serve make sure to remove sage leaves from soup if possible and garnish with salt and pepper to taste.
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