CHICKEN AND VEGETABLE SOUP
This soup is just about as straight-forward as it gets, but I think its appeal is in its simplicity. You don’t need much more than fresh vegetables and herbs to give soup an amazing flavor. Making soup is a great way to get rid of anything that’s starting to wilt in your fridge, so feel free to use any seasonal vegetables and herbs you have on hand.
INGREDIENTS & EQUIPMENT
1 chicken cut into parts
chunks of carrot
chunks of celery
1 medium yellow onion
Fresh dill
Salt & pepper to taste
2 tbsp Chicken Soup Powder
1 head cauliflower (optional)
chunks of zucchini (optional)
Chopping board
Sharp knife
Soup pot
METHOD
PLACE the chicken pieces in a large soup pot, cover with cold water and boil.
SKIM the fat from the top and cook for 30 minutes.
ADD the vegetables, dill, salt & pepper, and soup powder. Bring to boil, then lower heat.
COVER and cook on low for 1.5-2 hours.
ENJOY
NOTES
LEFTOVERS: Store any leftovers in an airtight container for about 3-4 days in the fridge.
SWAPS: Feel free to add any other seasonings or veggies you like. | For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead.
