Chicken Vegetable Soup

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I saved the bones from the roast chicken and used them to make a rich chicken broth. I have a pasta cooking kettle, one of those huge kettles with an insert full of holes for straining water. I never make enough pasta to use it, but I do like it for making soup and in particular, for making broth. I just put all the bones, herb and mire poix i there and when the broth is done, I can lift it out and have beautifully clear broth. Since I have explained how to make broth before, I will go forward from there.

I put about 1 TBSP olive oil in the bottom of a sauce pan. I added 1/2 of a leek (chopped), 4 mushrooms (cleaned and chopped), 1 stalk of celery (chopped), some celery seed, thyme, salt and pepper and sautéed until done. Then I added 3 cups of broth, 1 chopped carrot. After 10 minutes, I added 1 chopped yellow squash, 10 brussels sprouts cleaned and cut in quarters. After about 5 minutes I added about 1/2 cup of chopped fresh parsley.

This was a rich flavorful soup with a lot of chicken flavor. Very hearty and thick with vegetables in every spoonful. It made 4 large bowls of soup – each one delicious.

 

 

 

 

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