Grandmas Chicken Vegetable Soup
I can still remember my grandmother’s kitchen the wonderful smells and the fantastic meals. One of my favorites was and still is Chicken Vegetable Soup I can recall the soup simmering in a cast iron pot. I have made this recipe at home for my family many times and although not as good as grandmas it’s a close second.
Grandma used home canned vegetables so 1 pint is equal to 16-ounce cans from the grocery.
Submitted by Terri
Here is what you will need:
1 stewing hen or whole chicken
3 large carrots diced
2 stalks celery, diced
1 medium onion diced
2 cloves garlic, minced
1-pint whole kernel corn
In a large stock pot add chicken and garlic and water to cover. Cook until meat is tender and easily falls off the bone about 1 hour. Remove chicken from pot add carrots, celery, and onion to the broth. Simmer until vegetables are tender. Remove meat from chicken bones and return to vegetable broth mix drain peas and corn add to mix. simmer for 10 minutes and serve.
I have also added rice or noodles and have used leftover soup to make pot pies. Thicken soup with a roux made from rendered chicken fat and flour spoon into baking dish cover with dough and bake until browned.
Tomorrow I will give the recipe for making this dish using Freeze Dried Ingredients
You will find this recipe over at the Links page Recipes
My grandmother used cast iron to cook just about everything personally I think it made the food taste much better. If you haven’t tried cast iron cooking you should cast iron is better than non stick if you season your pans right.