Hearty Chicken Vegetable Soup packs lots of chicken, carrots, onion and other vegetables in a flavorful stock for a
wonderful homemade meal.
When our son,
Andy, was about 8 years old, he decided that he wanted to make his own soup after watching me makesplit pea soup. After some thought, he chose to make a chicken vegetable
Andy insisted on
starting from scratch and making his ownchicken stock. He had seen us making stock before
and wanted to do it himself. Once the stock was done, we let him do everything from selecting what vegetables he
wanted to put into it to the spices used to flavor the soup. He stunned us by wanting to add carrots and celery,
vegetables he normally disliked, as well as better-liked ingredients such as onion and
After Andy carefully peeled and sliced the vegetables (under
our watchful eyes as we pretended not to be lookingJ), he slid them into the stock with the meat and proceeded to
season the soup himself. The only time we gave our opinion was when he asked us a direct question, because he was
determined to do everything to make it his own recipe. Andy simmered, tested, stirred and spiced for a good amount
of time, then pronounced it ready to eat. He ladled large bowlfuls up for each of us and we sat down at the table
to eat. After a heartfelt blessing, we dug in and it was…great, actually! He had done a really good job. But the
best part of the whole meal was the look on Andy’s face as he watched us take our first bites.
One of the things
that struck us about the whole process was how much children pick up from us that we are not aware of. Have your
kids help you in the kitchen and see how much they pick up!
Andy has made
this soup many times since then. He sometimes adds garlic, sometimes doesn’t use potatoes, whatever he feels like
doing. He wants me to tell you that you can make his soup any way you like!
All these beautiful veggies help add lots of flavor to Andy's
2-3Quarts (about 8-12 cups)
2-3Cups chicken meat, cut or
shredded into bite sized pieces
20Baby carrots or 3
large peeled carrots, sliced into ¼” thick rounds
of celery, sliced into ½” pieces
3-4 Yukon Gold or other waxy
potatoes, peeled and roughly chopped into ½” pieces
garlic, chopped (optional)
2Tablespoons olive oil
Salt and pepper to
Pour oil into stock pot. Heat on medium heat and add the carrots, celery, and onion to the pot. Add
garlic, if using. Sauté until onions are translucent and celery is partially soft. Or, as Andy
does, forget the sauté and toss everything into the chicken stock and start cooking!
Add chicken stock, chicken meat, potatoes, and bay leaves. Turn heat to medium low and allow to
simmer for at least one hour and until potatoes are soft. It may be simmered for hours if needed,
just do not allow to boil.
Season soup about half way through simmering. Re-season if necessary right before serving. For some
reason soup always needs more salt than you would think it does, but go lightly until you test it.
It is better to need to add a little more than to have salty soup.
Andy had help from Lynn in making this batch of Andy's Hearty Chicken Vegetable
Serve with fresh parsley on top if you want. Remove the bay leaves right before serving.