Monday, January 10, 2011

52 New-To-Us Soups - #2 Chicken & Vegetable Soup

Shot of my counter amidst this soup affair
1/2 gallon HM chicken stock (highly recommended, though boxed stock or broth will work)
4-5 carrots, chopped (I like slicing diagonally)
2 celery stocks, chopped (1/4 inch thick, including leaves)
1/4 large celery root, thinly sliced
1 bunch green onions, sliced
1/4 head green cabbage, sliced into ribbons
3 cups shredded chicken (left over from roasted chicken)
A few large pinches of salt
1 tsp white pepper

All my ingredients - getting to know each other

  1.  Heat stock in a large soup pot.  Add carrots and bring to a boil.
  2. Reduce heat and simmer for 15 minutes.  Add remaining veggies and simmer for another 5 minutes.
  3. Add shredded chicken and heat for another 5-10 minutes.
  4. Serve Hot.  Reheats well, but looses color. 

I think this would be really cook with a little tomato paste or some dropped eggs (neither of which are available to me while testing allergies).


  1. I have the same cutting board :) Looks delish!

  2. I really like that cutting board. And thanks! It was great.