The following recipe comes from my kitchen to yours. Chicken soup is good for the soul, as is said by so many people who have created recipes of this great wintertime favorite. It has been said that Chicken soup heals the symptoms of a cold. Whether it does or not, there is something about partaking in a bowl of this savory healer that is soothing to the soul as well as the spirit. Nothing better ever came from mother’s kitchen, and now I bring you my own recipe of this wonderful Chunky Chicken Soup. Most of the vegetables in this recipe came directly from my garden
I have been known to save the bones from past prepared whole chicken for making my own broth. If you do not have bones that you can boil to get your own broth (cooked down for about 2 hours), this recipe contains the use of chicken bouillon cubes.
Start off using a very large pot, as this recipe will make more than two gallons of soup. I usually make this size batch so that I can share it with my mother and father in-law. You may exchange the brown rice for egg noodles. I would use 2 cups of uncooked noodles for each cup of brown rice you use. This is a very chunky recipe and can become a great meal with the addition of thick slices of garlic bread, or maybe even a homemade red onion and pecan bread.
3 pounds of chicken breast cooked and cut into large chunks
1 can of yellow corn
1 pound of carrots cut into one inch chunks
1 pound of Zucchini cut into ½ inch slices
1 pound of Yellow squash cut into ½ inch slices
1 pound of green beans. Snip off tips and ends. Add to soup whole
½ pound of peas
2 pounds of onions cut into chunks
8 stalks of celery, trimmed and cut into 1 inch chunks
1 cup of Brown Rice (quick cooking type).
½ cup of dried Parsley flakes
1 tablespoon of Garlic powder
1 teaspoon of Celery Salt
1 teaspoon of celery seed
¼ teaspoon of White Pepper
1 tablespoon of salt
6 Chicken Bouillon cubes
1 gallon of water
Combine water and bouillon cubes and bring to a boil. Prepare and combine all other ingredients except for the Brown Rice, Zucchini and Yellow Squash. Bring back up to a boil. Reduce heat and simmer for about 2 hours, stirring occasionally. Add additional salt according to taste. Add the rice, zucchini and yellow squash just 30 minutes prior to serving. If using egg noodles in place of rice, cook according to instructions on package. Makes about two gallons.
Source: Steven Coyne’s kitchen and the “Gardeners Guide Blog”