I created a chicken vegetable soup that was so lip smacking good that I just have to share it. It should be completely safe because it is made with nothing that is unsafe for those of us who suffer with chronic pancreatitis.
The picture is NOT my soup. I am one of the very few people on the planet that does not have a cell phone with a camera or a camera I could use to take digital pictures. So I apologize but I’m serious …
This chicken vegetable soup is so good you may never make any other kind of chicken vegetable soup. The broth is delightfully sweet (not over sweet, just a hint of sweetness), the soup itself boasts a filling four servings of chicken breast pieces (skinless chicken breasts) and large chunks of vegetables. It will satisfy even the heartiest man sized appetites and is full of protein, vitamins and minerals.
You can create any variations you wish using this recipe for chicken vegetable soup however; adding or subtracting ingredients will obviously change the flavor of the soup so give this specific recipe a try before you create variations. You’ll like it.
One of the things you need to remember about me is that I do NOT measure. I am a dumper or a do-it-to-my-taste kinda guy. So I’ll list the ingredients with approximate amounts as a starting point and you’ll have to go from there. In other words you have to taste it while cooking to see if you need to add more of anything. Naturally I’m being conservative with the spices because once in you can’t take them out but you can always add more to your particular taste.
What you’ll need:
- A large pot (5 quarts) with cover
- 4 Yukon Gold potatoes
- 6 good sized carrots
- 3 large parsnips
- 5 celery stocks
- Celery leaves (about half a cup)
- One large yellow onion
- Salt (1/2 teaspoon)
- Pepper (1/2 teaspoon)
- Bay leaves (2 or 3)
- Basil (1/2 teaspoon)
- Parsley (1 teaspoon)
- Garlic (4 – 6 fresh crushed or 1 teaspoon of garlic powder)
- Thyme (1/4 teaspoon)
Cut up two fresh, skinless chicken breasts (more if you like) and add the chunks to about 3 cups of water (it looked like about 3 cups, maybe it was 4 lol). My pot was about half full of water before I added the chicken. Bring to a boil on high heat and once boiling back down the heat until you have a gentle boil. Cover the pot and cook the chicken for 30 minutes.
While the chicken is cooking wash, peel and cut your vegetables into nice, good sized chunks. And at the 30 minute cooking mark add ALL the vegetables and spices then cook for another 30 minutes or until the vegetables are to your liking for tenderness. Make sure you taste the soup and see if it is to your liking as far as spices. If it needs more of some spice add to taste. Once you have the soup broth to your taste liking set the soup aside to “rest” for 10 minutes and then dig in!