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Bobbie's Chicken Vegetable Soup

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Chicken necks - backs and wings - or any chick. Piece* , (up to 2)

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 cup 110g / 3.9oz Chopped carrots

  5. 1/4 cup 59ml Tomato juice or v-

  6. 8 juice - or Chopped whole fresh tomatoes

  7. 1/4 Green pepper - chopped, (up to 1/2)

  8. 2 teaspoons 10ml Salt

  9. 1/2 teaspoon 2 1/2ml Pepper

  10. 2 Potatoes - diced, opt.

  11. 1 Mixed vegetables or any leftover - veggies

  12. 4 oz 113g Uncooked noodles - or, (up to 6)

  13. 1/2 cup 80g / 2.8oz Dry rice

Instructions Jump to Ingredients ↑

  1. *Turkey and/or turkey frame may also be used for this recipe. Cook chicken in water to cover. When tender, remove from broth and take meat from bones. Can skim fat from broth. Replace meat in broth. Add onion, celery, parsley, carrots and tomato juice or tomatoes and seasonings. Cook for 30 minutes at a Low Simmer. Add potatoes. When potatoes are almost tender, add vegetables and noodles or rice. Cook until noodles or rice are tender. Can chill and skim the fat before heating and serving. Can substitute leftover or pieces of turkey for the chicken. Variation : for Non-Tomato based soup omit tomatoes or tomato juice, increase water and add 2 T. lemon juice.

  2. NOTES : This recipe can be added to, deleted from or changed, depending on what is on hand. Served with hot bread, it is a complete meal. We love it.

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