Chicken-Vegetable Soup

Chicken-Vegetable Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (6-pound) roasting chicken
  • ½ teaspoon freshly ground black pepper
  • 8 ounces egg noodles
  • 1 teaspoon kosher salt
  • 2 ½ cups chopped celery (about 4 stalks)
  • 1 teaspoon chopped fresh dill (optional)
  • 1 ½ cups (1/2-inch) cubed parsnip (about 8 ounces)
  • + 4 more ingredients
    • 2 cups thinly sliced leek (about 2 large)
    • 1 ½ cups (1/2-inch) cubed carrot (about 8 ounces)
    • 1 ½ cups (1/2-inch) cubed turnip (about 8 ounces)
    • 8 cups water

Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredien...

View full recipe at My Recipes

Comments

Variations on Chicken-Vegetable Soup

  • Chicken-Vegetable Soup
    • 1 (12-ounce) can evaporated fat-free milk
    • 1 (32-ounce) carton fat-free, less-sodium chicken broth
    • +10 other ingredients
  • Chicken Vegetable Soup
    • 1 T olive oil
    • 3 clove garlic, minced
    • 2 medium onions, chopped
    • 1 (2-inch) piece fresh ginger, peeled and chopped
    • 3 carrots, peeled and sliced
    • +5 other ingredients
  • Chicken Vegetable Soup
    • 2 quarts chicken bouillon
    • 1 teaspoon dried whole rosemary
    • 1/2 (8-ounce) package medium-size egg noodles, cooked and drained
    • 1 teaspoon salt
    • +13 other ingredients


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