This is a classic chicken soup recipe. I like to make more than enough for one meal since it reheats nicely and can be the base for chicken and dumplings.
Recipe: Chicken Soup
Summary : This is a classic chicken soup recipe. I like to make more than enough for one meal since it reheats nicely and can be the base for chicken and dumplings.
Ingredients
8 cups chicken stock
3 carrots diced
3 celery stalks diced
3 parsnips diced
3 medium onions diced
2 medium red or yukon gold potatoes, peeled if you like, and diced
(optional – 3 leeks, white part only sliced)
2 cloves garlic minced or pressed
1/4 t black pepper, freshly ground
1/4 t mace
2 t poultry seasoning
1 1/2 lbs skinless boneless chicken, cut into bite sized pieces
(optional – 1/2 cups frozen peas)
(optional – 1/2 cup frozen corn)
Instructions
Add all ingredients except for chicken to a stock pot
Simmer for 25 minutes
Add chicken pieces simmer for 15 minutes
(optional – add peas and/or corn and stir for 2 more minutes)
Variations
Substitute 2 oz of egg noodles can be substituted for the potatoes if you like. I stick with potatoes if I am going to use this for chicken and dumplings.
A good recipe for poultry seasoning is 1/4 t ground sage, 1/4 t ground thyme, 1/4 t ground marjoram, 1/4 t ground rosemary
Preparation time: 15 min
Cooking time: 40 min
Number of servings (yield): 4
