Thursday, February 11, 2016

{soups-salads-and-salad-dressings} Potluck Chicken Vegetable Soup Recipe


Potluck Chicken Vegetable Soup Recipe

I experimented with various combinations, and this is the recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch.

TOTAL TIME: Prep: 30 min. + cooling 
Cook: 2 hours 5 min. 
MAKES: 16 servings


1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional


Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.

Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).

Nutritional Facts

1 serving (1 cup) equals 195 calories, 9 g fat (2 g saturated fat), 55 mg cholesterol, 537 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Hearty Chicken Vegetable Soup in Country Extra September 2001, p49

             Beth Layman  :)

GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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