Earlier this week I shared my process for creating the most beautiful chicken broth. Today I will share the Chicken Vegetable Soup I made with that broth.
Chicken Vegetable Broth
Ingredients:
3 cups diced carrots
2 cups diced celery
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
½ tsp. ground red pepper
Salt
Pepper
12 cups Chicken broth
2 cups broccoli florets
2 cups of chopped kale
1 ½ tsp fresh dill or ½ tsp dried dill.
Directions:
In a large soup pot sauté the carrots, celery, onions, parsnips and garlic in 2 Tbsp of olive oil. Add a little water to steam the vegetables.
Add ½ tsp ground red pepper and salt and pepper to taste and continue to cook over medium heat until the vegetables are tender but not mushy, about fifteen minutes.
Add 12 cups of chicken broth to the soup pot. If you don’t have enough broth you could add a little water. Add some of the cooked chicken if you like.
Add the broccoli florets, the chopped kale and the dill to the soup mixture.
Bring the soup to a boil, reduce heat and simmer to blend the flavors.
Serve this chicken vegetable soup hot. If you have any leftovers the coups also freezes well.
Nancy on the Home Front 