Description
Grandpa sends me veggies from his huge garden every year and I use ’em for this soup, which has been called ‘the best soup I’ve ever eaten’ by friends. It’s pretty unstructured and can change to meet your personal tastes. It’s basically a chicken veggie soup; it’s the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It’s also GREAT if you’re sick; I swear it’ll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it’s simmering ’cause I can’t wait.
Ingredients
- 1 whole chicken, quartered
- water, to cover
- ½ large onion, chopped
- 1 stalk celery with leaves, cut into chunks
- 3 cubes chicken bouillon
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped garlic
- 1 pinch salt and ground black pepper to taste
- 2 Yukon Gold potatoes, diced
- 2 kohlrabi bulbs, peeled and diced
- 2 carrots, sliced
- 1 large turnip, diced
- ½ medium head cabbage, chopped
- 2 ears sweet corn, cut from cob
- 4 ounces fresh green beans, trimmed
- 1 tomato, chopped
Instructions
- Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion
- celery
- bouillon cubes
- basil
- parsley
- garlic
- salt
- and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender
- about 1 hour.
- Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
- Stir potatoes
- kohlrabi
- carrots
- and turnip into the soup; cook until the vegetables are tender
- about 20 minutes. Add cabbage
- corn
- green beans
- and tomato; cook until the green beans are tender
- 7 to 10 minutes more.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12