INGREDIENTS
This is what you need for 10 quarts = 16 servings:
- 2 large chicken legs
- 1 lb. Normandy vegetables
- up to 1 lb. Brussels sprouts
- 1 cup leek greens
- 2 lbs. (roma) tomatoes
- S&P
optional:
- Knorr vegetable mixes to taste
Pic1:
chicken tomato soup with mixed vegetablesDirections
2020-06-07
Pic2-4: some of the ingredients- Gather all ingredients.
Pic5: Knorr sachets, chicken legsPic6: Brussels sprouts
Pic7: leek greens & tomatoes
- Combine dehydrated vegetable mix and chicken legs with 6 qts. water.
- Bring to a boil over medium heat, reduce heat and simmer over low heat 20-30 minutes.
- Remove and reserve the chicken legs.
- Add frozen Brussels sprouts. (Pic6) leek greens and quartered tomatoes. (Pic7)
- Add S&P, seasoning to taste.
Pic8: simmerPic9+10: served
- Bring to a boil again over medium heat.
- Simmer 10-15 minutes. Remove from heat.
- Serve and enjoy.
A shorter cooking time for the vegetables allows them to retain more of their individual flavors.
To get the leek greens sufficiently tender, stew separately 30-45 minutes before adding them to the soup.
Long cooking times will transfer all those flavors to the soup and the veggies will taste mostly the same.
b. roasted soup-chicken with soup-vegetables and jackfruit
I oven-roasted the partially-cooked chicken legs and served them with the soup vegetables and something sweet.
Pic11: roasted soup-chicken, soup-vegetables, jackfruit
Pic12+13: roasting chicken legs
Pic15-17: served