chicken soup with ...

Like all popular soups, chicken soup has infinite variations. I am not going to write separate pages for every chicken soup that I made these past 6 years. After all, the recipe is the same every time: Toss it together, cook it, done!



Only these 2 get a quick mention together here to demonstrate that whatever combination you put in it, the result will (probably) be quite nice.

1. Chicken Soup with vegetables



This is what you need for 6 quarts:

  • 2 chicken legs
  • 6 plum tomatoes
  • 2 carrots, peeled, sliced
  • 2-4 cup frozen bell pepper mix
  • 1 package dry vegetable mix
  • S&P


  • Combine all ingredients in a large stock pot. If you want crisper vegetables, wait to add them until 10-15 minutes before you’re done.
  • Add enough water to cover everything. Add S&P, spices of choice.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer over low heat for 25-30 minutes. Stir occasionally.
  • Adjust seasoning
  • Serve and enjoy.
Pic1: chicken soup, mixed veggies

2. Chicken Soup with curry & parsley


I used some Chicken Vermicelli Soup broth but this can be done with any chicken soup.



Pic2: yesterday's chicken soup
Pic3: today with curry and parsley