LOCATION: Recipes >> Soups >> Vegetable Chicken 02
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Vegetable Chicken 02
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Chicken Vegetable Soup
2 (3-3 1/2 lb.) broiler-fryer chickens, cut up
6 cup water
1 Tbsp. plus 1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1 bay leaf
3 med. carrots, cut into 3 x 1/4 inch strips
3 sm. onions, sliced
10 oz pkg. frozen cut green beans
4 sm. zucchini, cut into 1/4 inch slices
1/2 cup uncooked sm. macaroni rings
Heat chicken, water, salt, garlic salt, pepper, basil and bay leaf
to boiling; reduce heat. Cover and simmer until chicken is done,
45 minutes to 1 hour. Remove chicken from broth; reserve broth.
Cool chicken quickly. Remove chicken from bones. Cut chicken into
small pieces. Skim fat from broth. Add 2 cups cut-up chicken, the
carrots, onions and frozen beans to broth. Heat to boiling; reduce
heat. Cover and simmer 20 minutes. Stir in zucchini and macaroni.
Heat to boiling; reduce heat. Cover and simmer until macaroni is
tender, 10 to 15 minutes. 6 servings.
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