Grandpa's Garden Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait. Ingredients:
1 whole chicken, quartered |
water, to cover |
1/2 large onion, chopped |
1 stalk celery with leaves, cut into chunks |
3 cubes chicken bouillon |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh parsley |
1 tablespoon chopped garlic |
1 pinch salt and ground black pepper to taste |
2 yukon gold potatoes, diced |
2 kohlrabi bulbs, peeled and diced |
2 carrots, sliced |
1 large turnip, diced |
1/2 medium head cabbage, chopped |
2 ears sweet corn, cut from cob |
4 ounces fresh green beans, trimmed |
1 tomato, chopped |
Directions:
1. Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
2. Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
3. Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.
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