Hearty Chicken Vegetable Soup

So, in my last post, I did up a herbalicous roast chicken and I explained how one could get a lot of mileage from that bird.  Here is a recipe for the soup that I made from the chicken.

Essentially, I cleaned out the refrigerator with this soup.  You know how you always end up with little bits of this and that but it’s not enough for a meal?  Well, this is one of those times ( for me anyway.). Note that this is only a guide line,  you could make this soup with any kind of vegetables you want.  It’s the broth that makes this soup.

Broth:

  • One leftover roast chicken carcass 
  • One tbsp of salt
  • 4 bay leaves 
  • One tbsp of black peppercorns 
  • 4-6 cups of water

Soup Veg:

  • Two onions-  diced 
  • 6 carrots- cut into bite size pieces
  • 2 potatoes- cubed
  • 3 baby bok choy clusters or 4 ribs of celery 
  • 2 cups of shredded cabbage 
  • 1/3 of a head of cauliflower- cut into small bite size pieces 
  • 1 cup of leftover pasta sauce or a small can of diced tomatoes 
  • 1 can of yellow lentils- drained and rinsed
  • Salt and Pepper to taste 
  • 1 tsp of chilli powder 
  • 1 tsp of ground cumin

Directions:

To make the broth, you will want a large saucepan.  Place the chicken carcass along with the salt, bay leaves, and the peppercorns into the pot then add the water.

Bring this to a boil then reduce the heat, cover and let simmer for at least 2 hours.

When the soup stock is done, strain the bones from the liquid.  Keep the bones so that you can pick the meat off of them once they are cool enough to touch.  Just put the broth aside for the time being.

In the same saucepan you used to make the broth, add about a Tbsp of olive oil.  Heat on medium heat then add the onions, celery( bok choy), and carrots. Sauté until they are starting to get a little soft.

Now add the rest of your vegetables, sauté a few minutes longer.  Next, add the homemade broth, tomatoes, and spices. And the lentils, if you’re adding such a thing.  Also, add any meat (from the bones) or another source ( as long as it’s cooked.)

Bring the soup to a boil, then reduce the heat and let simmer uncovered until the vegetables are soft enough to put a fork through.

Taste the broth and adjust the salt and pepper for your taste.

This soup goes really well with cheese biscuits! And a glass of wine ( any kind of wine will do)

Remember to cook with love in your heart- the food will taste better!

If you try this recipe and want to share please put your comments in the section below.  Thanks!  ❤️


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