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chicken vegetable soup

2019-10-28

Another chicken vegetable soup, easy to prepare, easy to enjoy.

Brussels sprouts and turnips are a few of my favorite additions to multi-day soups and I can add large quantities of each. It is only from the 2nd day on that their typical flavor truly comes out fully.

INGREDIENTS

This is what you need for 8 quarts = 16+ servings:

• 1-2 chicken legs
• 3 celery stalks
• 1-4 turnips, peeled
• 1 lb. peas &carrots mix
• 1 large onion, peeled, whole
• up to 1/2 green/white cabbage
• up to 1 lb. Brussels sprouts
• S&P, seasoning of your choice

Pic1: chicken vegetable soup with sprouts

Directions

 

Pic2: add veggies
Pic3: add chicken
Pic4: all done (peas & carrots, cabbage, turnip, whole onion)

• Gather the ingredients.
• Slice, dice, chop, rinse the vegetables.
• Transfer to a large stock pot and add up to 8 quarts water. (Pic2)
• Add the chicken legs, no thawing required. (Pic3)
• Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  Remove the chicken legs after 15-20 minutes and finish them by pan-frying or oven-roasting for extra flavor. (see below)
• If desired, continue to simmer until the vegetables are done to your liking.
  Sprouts and turnips tolerate long cooking times of several hours. Only then will they release their best flavors.
• Serve and enjoy.

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roasted soup-chicken, soup-vegetables, cranberry sauce

I like to boil whole onions in soups. That way they are easier to remove if I want to give soup to our dog. But more importantly, a boiled onions becomes so very, very sweet. Delicious.

INGREDIENTS

This is what you need for 2 servings:

• 2 chicken legs, parboiled
• soup vegetables from above or other recipe
• cranberry sauce

Pic5: roasted soup-chicken, soup-vegetables, cranberry sauce

Directions

2019-10-28 — celery cranberry sauce

Pic6-8: cranberry sauce

• Prepare cranberry sauce as per recipe.

 

Pic9-11: soup vegetables

• Remove the larger vegetables from the soup. (Pic9+10)
• optionally halve for each serving. (Pic11)

2019-10-28

Pic12-14: soup-chicken

• Bake the reserved parboiled chicken legs for 15-30 minutes @ 350 ºF. depending on their size.
• Serve with the soup vegetables.
• Serve cranberry sauce over or with the chicken. (Pic14)

 

Pic15-17: boiled onion, turnip with cranberry sauce

• Optional:
  • Serve cranberry sauce with the vegetables.
    Beware, this may not be to everyone's liking.
• Enjoy.

 

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