Chicken & Vegetable Soup

October 23, 2020 • 0 comments

A comforting soup that can be made with nearly anything in your refrigerator. I usually make it with leftover shredded chicken after a roast chicken dinner. Use whatever vegetables you have on hand. For example, during the summer, I often add zucchini and yellow squash, or even sliced okra. During the fall and winter, I use cabbage.

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

(1-2 cups leftover chicken, shredded) Whole Chicken (Large)
(1 tbsp) Lard, Butter OR oil
(1, diced) Onion
(3-4, sliced) Carrots
(2 stalks, diced) Celery
(2 cloves, minced) Garlic
(1/2 head, chopped) Cabbage*
(1 can) Diced Tomatoes
(1 tsp) Chili Powder
(1.5 cups) No Salt Chicken Stock
(4 cups) Water
(To taste) Salt & Pepper

Directions

Melt lard in large stock pot.

Sauté onion, celery and carrots until onions are translucent (about 3 minutes). Add garlic, continue to sauté until fragrant (about 1 minute). Add cabbage, stir briefly. (If using an Instant Pot, complete this step using the sauté mode)

Add diced tomatoes, chili powder, stock and water to fill pot.

Simmer for 30 minutes. (If using an Instant Pot, pressure cook for 4 minutes. Quick release pressure.)

Taste, add salt & pepper if needed.

*Tip: This soup is very versatile, working with a variety of meats and vegetables. If adding more delicate vegetables, like greens, add them at the end so that they can cook for just a few minutes before serving.

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by Julie Lowe

Ingredients

Directions

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Frydek Heritage Farm