Chef of the Future
Brand Seasonings
Hearty Chicken Vegetable Soup
1 Chicken breast (2 halves)
3 Chicken Thighs, boneless, skinless
3 Carrots
½ Yellow Onion
5 Celery Stalks
1 Parsnip (large)
4 Garlic Cloves, minced
3 Quarts Chicken Stock or Broth (low or no sodium)
1 ½ T Chef of the Future Brand Cajun Seasoning
3 T Parsley, finely chopped
1 t Black Pepper
1 t Sea salt or Kosher salt (plus extra to taste)
4 T Canola Oil
Procedure:
Trim the chicken breasts and thighs remove about ½ of the visible fat. Cut into pieces about 2 inches square.
Heat the oil in a 6-8 qt. pot, add the garlic and the chicken. Braise the chicken until lightly browned (medium heat, turning often), While the chicken is cooking, cut the vegetables into 3/4” – 1” pieces. Once the chicken is browned, add the vegetables and seasonings, mix well, and let simmer for about 10 minutes, mixing occasionally. Add the broth and bring the temp up to a simmer.
Cover and let simmer for at least 3 hours, adding water or broth as needed. About 2 hours into cooking, taste and adjust the salt to your liking. Remove the chicken pieces and cut them to ½” – 1” pieces, it will shred, cut with the grain. Add the chicken back into the pot. The flavors from the vegetables will strengthen the longer it cooks.
The fat will add a lot of extra flavor to the broth; however, you can skim the soup if you want to reduce the fat. Let the pot cool to room temp, cover with plastic wrap, and place in the fridge until the fat congeals on the surface.
This soup freezes well and good to have on hand for cold, wintry days, and is a great “feel better” soup for a head cold.
Cheers!
Chicken Soup is one of the most popular of all soups in America. There are many recipes for this comforting soup and ours will quickly become your favorite.
Chicken soup is often referred to as "Jewish Penicillin" even though there is no documented proof that it actually is. It is true, that hot soup does help sooth sore throats and help open nasal passages but most of all, it is very satisfying on a cold winters day to help ward off a chill. It also is one of the soups that Mom served up when we were children and comforted us when we had a cold.