Homemade Chicken Vegetable Soup

Fall has arrived with all its glorious splendor. The turning of flaming colors, the spindling of leaves, and the whispering of the wind, Mother Nature are preparing for her long winter slumber. Now is the time to enjoy the sumptuous flavors that fill the senses of all of her creatures. This creature loves this time of the year the most. The smell of warm baked bread, pies, and cookies. The joy of family gathering in a feast of love. One of my favorite dishes this time of the season is my hearty chicken vegetable soup. It’s not like any other chicken soup, my soup is fresh, simple, and made from scratch. No bouillon broth cube in this one.How many of us associate the smell of simmering chicken soup with home cooking and reminisce about the time a cold season remedy bowl of this immune building restorative broth was placed in front of us? The garlic in this recipe adds subtle sweetness as the clove dissolves in your mouth. Serve with a warm loaf of bread and you have yourself a nutritious warm meal.

Chicken Vegetable Soup

This something you want to have some time on your side. However, if you are short on time, just start with a rotisserie chicken and canned chicken broth/stock. It won’t be as good, but it’ll still be wonderful.

Ingredients

1 5-6lb whole chicken with neck and giblets
2 bay leaves
1 onion chopped
2 garlic bulbs, cloves separated and peeled chopped
1 tsp salt
1 tsp black pepper
4 cups carrot, sliced madeleines
4 cups celery, chopped
1 cup fresh parsley minced

Step 1. Place the whole chicken, bay leaves, garlic, onions, salt, pepper in a large pot and cover with cold water (about 16 cups) by 1 inch.

Step 2. Bring to boil over high heat, then immediately reduce heat to medium. Adjust the heat until the broth is simmering, cook uncovered until the chicken is very tender and falling the bone. About 1 to 1 1/2 hour. * You may need to add more water, you want to make sure the chicken is fully submerged in water to cook evenly.

Step 3. Using tongs, remove and transfer the whole chicken, neck, and giblets from the pot to a container. Consider some care if using a glass, or metal bowl. Taste the broth and continue to simmer it. If it is too bland or watery, simmer it until it is concentrated and tasty.

Step 4. Add carrots, celery, and cover the pot. Cook until vegetables are tender. Do not brown.

Step 5. Remove Meanwhile, separate the chicken breast meat from the bone and skin. Discard bones, skin, neck, and giblets. Use a fork to pull the chicken breast or dark meat apart into soft chunks, or use a knife and cut into bite-size pieces.

Step 6. Add the chicken meat, parsley, and let it simmer for an additional 5 minutes. Add salt and pepper to taste. serve immediately. Enjoy!!!!!!!!