VEGETABLE SOUP (Chicken broth base)

by Carol
Tastiness: Difficulty:
  • Global rating average: {{value}} out of {{max}}
  • 5.0
  • 5.0
  • 5.0
  • 5.0
  • 5.0
  • Global rating average: {{value}} out of {{max}}
  • 2.0
  • 2.0
  • 2.0
  • 2.0
  • 2.0

ingredients

  • 2 chicken breasts, bone-in, skin off
  • 5 cups water
  • 1 quart onion, quartered
  • 1 T. salt
  • 2 carrots
  • 2 celery stalks
  • 1/3 cup Quaker medium barley
  • 2 large sweet potatoes, peeled and cubed
  • 3 stalks celery, cut into bite-sized pieces
  • 3 carrots, cut into bite-sized pieces
  • 1 squash, cut into bite-sized pieces
  • 1 zucchini, cut into bite-sized pieces
  • 1 14 1/2 oz. can diced tomatoes
  • 6 oz. tomato paste
  • salt and pepper to taste
  • Directions

    Place the chicken, water, onion, salt, carrots, and celery stalks in a soup pan. Bring to a boil and simmer for one hour. Remove everything from the broth (do not use in the soup). Add the remaining ingredients. Simmer until potatoes are cooked.

    Carol L. Winograd

    NOTE: The chicken may be used for the Chicken Pot Pie recipes, chicken salad, chicken tacos, or anything else you can think of!

    Comments

      Sign in to comment. Back