Wednesday, October 13, 2010

Angela’s Divine Chicken Vegetable Soup

I made chicken vegetable soup from scratch for the first time and am proud to say it tasted delightfully fabulous!

*In A Large Pot*
Leftover Chicken Bones From Roasted Chicken
16 Cups Of Water (the water will boil off)
Pepper To Taste (salt if desired,I do not like salt)
Boil for 3 Hours
*In A Frying Pan*
1/2 Large Sweet Onion
1 Minced Garlic Clove
2 Tbsp Butter
1/4 cups White Wine (any white wine is fine)
Melt Butter
Add Onion and Garlic
1 Minute Later Add White Wine
Keep At High Heat
Fry Until Wine Cooks Off And Onions Are Caramelized.
Add Fried Onions And Garlic To Boiling Pot
30 Minutes Prior To Chicken Stock Being Done Scoop Out Chicken Bones (2hr 30min)
20 Minutes Prior To Chicken Stock Being Done (2hr 40min) Add Can Of Corn and Favourite Fresh Chopped Veggies And Left Over Chicken.
I Added
1 Can Corn
Green, Red and Yellow Peppers
Baby carrots
Barley and Lentils (Optional)

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