Thursday, February 3, 2011

Chicken Veggie Soup Courtesy of Sue

This sounds like yet another wonderful variation of chicken soup, courtesy of Sue, another faithful dear OFL. She adapted this recipe from another and made it even better. Just the right thing for comfort on a cold day! Give it a try!

Chicken Vegetable Soup

6 cups water
7 tsp or 7 cubes chicken bullion
1 tsp parsley
l tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
2 C cabbage cut in strips
3/4 C chopped celery
2/3 C chopped mushroom
1/2 C chopped broccoli
1/2 C chopped string beans
1/3 C chopped white onion
1/3 C chopped zucchini
2 1/2 lbs chicken breast

- Chop all veggies
- Fill a small pot with water and get it to a rolling boil. Drop in the chicken breasts for five minutes, then remove, drain, and cool them. Cut into chunks.
- Fill large pot with 6 C water and stir in all your spices bringing the water to a boil. Dissolve the bullion.
- Reduce heat to medium and stir in all veggies EXCEPT for cabbage.
- Cover and simmer for 20 min.
- Add cabbage "noodles" and chicken.
- Cover and simmer for 15 more minutes.

For starters, hubby cooked chicken breasts with skin and bones. Makes for such a rich broth. He always seasons heartily including poultry seasoning. We removed the skin and bones and cut up the chicken, of course. We also used that same broth for the soup and not different water with bullion. I found the veggie amounts to be paltry at best. Guess we always make a bigger pot of soup. I probably tripled the amounts except for the onion. I also added a finely sliced carrot for added color. I used fresh veggies but I would think that frozen broccoli and green beans should be fine. I did find it to be very yummy...loved the cabbage.

Ten Day Cabbage Slaw

1 head cabbage, shredded (or 16oz pkg slaw mix)
1 bell pepper, chopped
1 bunch green onion, chopped (or white or purple onion)
1 C sugar (Splenda)
1/2 C vinegar
1/2 C oil
1 tsp celery seed
1 tsp salt
1/2 tsp pepper

It is a nice change from the creamy slaw.

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