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chicken and vegetable soup

Ingredients For chicken and vegetable soup

  • 2
    chickens, 4 pounds each cut in quarters
  • 1 Tbsp
  • 4
    bay leaf
  • 6
    bay leaf
  • 1/2 Tbsp
    peppercorns, whole black
  • 2 lg
    leeks, green and white, bottoms seperated
  • 1 sm
    celery head, peeled and finely diced
  • 2
    onions, yellow, medium
  • 4
    medium carrots, thinly sliced
  • 10 c
    water, cold
  • 1 Tbsp
    butter, unsalted

How To Make chicken and vegetable soup

  • 1
    COMBINE CHICKENS AND WATER in a 5-quart stockpot.
  • 2
    Cover, bring to a boil over high heat.
  • 3
    Reduce heat to low and skim off the scum that accumulates on the surface.
  • 4
    Remove chicken breast quarters and set aside.
  • 5
    Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.
  • 6
    Cover and simmer for 45 minutes.
  • 7
    Remove cover, replace the chicken breasts and continue to cook for another 25 minutes.
  • 8
    Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand.
  • 9
    You should have about 1 cup.
  • 10
    Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery
  • 11
    Cover and cook gently until vegetables are soft, about 5 minutes.
  • 12
    Remove the chicken from the liquid and place on a platter.
  • 13
    Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables.
  • 14
    Skim and discard any fat from the surface of the broth.
  • 15
    Remove and discard chicken skin.
  • 16
    Remove the meat from the bones, dice it and set aside.
  • 17
    Place bones in an airtight freezer container and save for making stock.
  • 18
    Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat.
  • 19
    Heat chicken and vegetables, covered, in 350 oven until hot.
  • 20
    Decorate each soup bowl with some heated diced vegetables and chicken.
  • 21
    Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.
  • 22
    VARIATION: You may substitute 1 1/2 ts -Fresh thyme leaves, OR 1/2 ts -Dried thyme in place of 4 sprigs fresh thyme.

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