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Best Chicken Vegetable Soup
Servings:
4
-6
By:
Heather Bursch
Ingredients
1
tablespoon
olive oil
2
chicken breasts with skin on and bone in
1
small yellow onion chopped
2
stalks of celery chopped
3
carrots chopped into thin coins
1
rutabaga peeled and chopped
8
cups
of homemade or store-bought chicken stock or broth
salt & pepper to taste
chopped thyme and parsley
Instructions
Preheat oven to 350°.
Rub chicken breast with olive oil and sprinkle with salt and pepper.
Roast for 35 minutes until juices run clear, and skin is lightly starting to brown.
Cool to the touch and remove skin, bones, and cut the chicken into bite-size pieces. Save the bones, skin, and pan juices for
chicken broth
!
In a large stockpot heat oil and sauté onion until translucent and starting to brown.
Add broth and bring to a boil. Turn down heat to simmering and add chicken, celery, carrots, and rutabagas.
Cook for 15 minutes and taste to see vegetables are soft.
Add salt & pepper to taste and add chopped parsley and/or thyme before serving.
Options: Add noodles and cook until just tender, add ribbons of kale for the last 5 minutes, and or as many other vegetables as you like.
Makes 6 servings
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