Additions to Chicken Soup

Jackie H.
Silver Post Medal for All Time! 355 Posts

Ingredients:

• 2 lb cut-up chicken, boneless
• 3 Cartons (32oz) chicken broth
• 1 qt water
• 1 onion, celery stalk, handful fresh basil, large carrot, garlic clove, handful fresh parsley... only for the stock!
• Seasonings: 1/2 tsp each (with taste test) salt, black pepper, 1 Tbsp. sugar, garlic powder, minced garlic, basil leaves, parsley, celery powder, sage, season salt or old bay seasoning, thyme, rosemary, marjoram
• 1- 1 1/2 lb thin sliced scrubbed carrots
• cups linguine
• 2 cups of thin shredded cabbage
• 2 cups baby spinach
• Small bag petite baby green peas
• A few fresh basil leaves

Steps:

1. For the soup, after you have the broth, chicken pieces, water, seasonings, bring to a boil.
2. While you take all the first single pieces of veggies, put them all into a chopper and blend them fine.
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3. Add to the soup. Cover and let simmer for about two hours.
4. Time for a test taste, youre looking for a need for more salt, pepper, garlic or something to spice it up! Or not!
5. Last 15 minutes, add broken pasta stirring it in until cooked, leaving it a bit under cooked.

 
6. Youre neighbors soup is ready! Make sure you keep enough for your own soup.
7. Now, for your own soup, be creative! I shredded 2 cups of fresh cabbage, 1/2 cup of fresh sliced celery, 1/2 cup of fresh sweet onion, a garlic clove chopped, 2 cups of baby spinach, and just dropped them all on top of the soup! I gave them a few stirs. Turned heat down to simmer for only 10 minutes. You want these veggies not to get soggy, they taste and look better cooked Al dente. This looks so colorful and smells fantastic!

 
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8. Ready to serve. Careful, its very hot! Tastes similar to a Chinese vegetable soup.

 

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