Chicken Vegetable Soup

How many servings do you want to make?

Ingredients needed:
Chicken Breast(s)
oz of Chicken Broth
bay leaves
cup(s) of chopped onion
cup(s) of chopped celery
cup(s) of chopped or sliced carrots
cup(s) of peas
cup(s) of corn
potatoes

*Exact calculated values are displayed above. For practical purposes these numbers can be rounded off for the easiest measurement.

Directions:

Cook Chicken Breasts:
Put frozen chicken breasts in large pot. Add water to cover the chicken breasts. Cook until 165°F. Approximate cooking time is 20-30 minutes. (Check periodically) Once chicken is cooked through, cube.

Scrub potatoes, and cube (with skins still on).

Combine chicken, chicken broth, bay leaves, onion, celery, carrots, peas, corn and potatoes in a large soup pot. Cook until vegetables are tender.

Season to taste with:
Pepper
Oregano
Basil
Parsley
Thyme

Caution: Bay leaves pose a potential choke hazard! Remove them before serving.

(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)

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