Grandpa's gar­den chicken soup

McDonald County Press - - SALUTE TO POULTRY - Source: Al­lRe­cip­ies.com

1 whole chicken, quar­tered wa­ter, to cover 1/2 large onion, chopped 1 stalk cel­ery with leaves, cut into chunks 3 cubes chicken bouil­lon 1/4 cup chopped fresh basil 1/4 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 1/2 medium head cab­bage, chopped 2 ears sweet corn, cut from cob 4 ounces fresh green beans, trimmed 1 tomato, chopped

Di­rec­tions

1. 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.

2. 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.

3. 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.

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