Chicken Vegetable Soup
Erin O'Neill
Winter is the perfect time to serve this hearty soup that’s loaded with plenty of vegetables.
ingredients
- 5 quarts water
- 3 pounds boneless chicken, cubed
- 3 T. salt
- 1 T. parsley
- Celery (top 1/3 of the bunch)
- 2 cups carrots, sliced
- 2 cups cabbage, coarsely chopped
- 16 oz. Kluski egg noodles
- 1 cup onion
- Freshly ground pepper to taste
- 1 1/2 cup frozen peas
directions
Place chicken and water in large kettle. Simmer for 1 1/2 hours and then remove chicken. Add all ingredients except noodles. Simmer an additional hour. Add noodles and cooked chicken. Simmer for another 1/2 hour and serve.
notes
Change things up and substitute turkey for chicken or replace the noodles with dumplings.
Source: Olson
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