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)

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

 

Pic9-11: soup vegetables

2019-10-28

Pic12-14: soup-chicken

 

Pic15-17: boiled onion, turnip with cranberry sauce