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Hearty Chicken Vegetable Soup

Print Recipe
Course Soup
Servings 4 quarts

Ingredients
  

  • 1 roasting chicken about 5 pounds, can be cut up or can be whole frozen chicken
  • 2-4 celery ribs sliced
  • 1 large onion chopped
  • 2-1/2 quarts water
  • 1 can 14-1/2 ounces stewed tomatoes Or equivalent diced tomatoes
  • 4 medium carrots sliced
  • 2 medium potatoes peeled and cubed
  • 1 medium turnip peeled and cubed, can substitute 2 potatoes

Seasonings - use ones you like - We especially like oregano.

  • 1/2 teaspoon minced fresh parsley opt.
  • 3/4 teaspoon each dried basil, oregano and tarragon opt.
  • 3/4 teaspoon salt opt.
  • 3/4 teaspoon pepper opt.
  • 1/2 teaspoon garlic powder opt.

Additional veggies

  • 2 cups fresh broccoli florets
  • 2 cups frozen peas optional

Instructions
 

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. 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, turnips, 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).

Notes

Other veggies can be added.  Diced tomatoes can be used in place of stewed tomatoes.  We add salt and Parmesan cheese at the table.  Original recipe