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.

CHICKEN AND VEGETABLE SOUP

REVIEWS

© 2020 by Emma Gabay