Chicken and Vegetable Soup

Chicken And Vegetable Soup Recipe

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

How to Make Chicken and Vegetable Soup


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

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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