Chicken Soup – Mix and Match Your Choice of Veggies

Chicken Soup Recipe

 

Quantity Measure Ingredient
2 medium celery ribs, sliced (about 2 cups)
2 carrots, sliced (about 2 cups)
1/2 medium onion, chopped (about 1/2 cup)
1 ½ tsp. olive oil
2 cloves garlic, chopped
6 cups chicken stock
1 Chicken breast
2 Potatoes, small, chopped
1/4 cup uncooked long-grain white rice

Assorted veggies, chopped into bite sized pieces such as green or red pepper, corn, mushrooms, bok choy, kale, zucchini, tomatoes, edamame, peas (add to soup right before serving), green onion – sprinkle on top of each serving   

salt and freshly ground pepper

Directions

1. In a large pot, cook the celery, carrots, and onions in the olive oil until soft and just beginning to brown. Add the garlic and cook for 5 minutes.
2. Pour the chicken stock with the potato pieces into the pot. Simmer for 20-30 minutes. While soup is cooking, prepare rice in a separate pot. Also cook noodles to the al dente stage separately. You will add rice/noodles right before serving.
3. Add chicken and remaining veggies to the pot.  Cook for about ½ hour more, or until vegetables are tender.  Season generously with salt and pepper.
4. Cool soup safely, then refrigerate to serve later.
5. When ready to reheat, transfer soup into a large saucepan on medium heat. Stir regularly until heated through. Add reserved starches and peas (if desired). Continue heating until the soup reaches 165 degrees.
6. Taste the soup and determine if it needs seasoning. If it has no flavor, you need more salt. Slowly add it until it reaches the desired flavor.
7. Sprinkle with green onion, if desired.

 

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