chicken tomato soup with mixed vegetables

Normandy blend, Brussels sprouts, leek greens



A rich blend of vegetables contrasts with a tart chicken tomato soup.


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


  • Knorr vegetable mixes to taste
Pic1: chicken tomato soup with mixed vegetables




Pic2-4: some of the ingredients


Pic5: Knorr sachets, chicken legs
Pic6: Brussels sprouts
Pic7: leek greens & tomatoes


Pic8: simmer
Pic9+10: served

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.


This is what you need for 2 servings:

  • 2 reserved chicken legs from the above recipe
  • soup-vegetables from the above recipe
  • 2-3 cups jackfruit pods, cooked
Pic11: roasted soup-chicken, soup-vegetables, jackfruit



Pic12+13: roasting chicken legs
Pic14: served


Pic15-17: served