I want to make homemade soup once a week. Looking for some tried and true recipes.
Thanks--I'm going to try this one with some leftover turkey. I'm cooking a 12 lb bird soonKKCondrey said:I got this out of an old TASTE OF HOME magazine.
Chicken Vegetable Soup
2 cups chicken broth
1 cup fresh (or frozen) corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup cooked chicken, cubed
1/2 cup diced tomatoes
(salt & pepper as needed)
Combine the first 5 ingridents in a saucepan and bring it to a boil.
Reduce heat, cover and simmer 25 minutes or until the veggies are tender. Stir in the chicken and tomatoes and theat through.
serves 2
(I don't like celery so I add a dash of celery salt for flavor and add extra corn, carrots and tomatoes to mine.) This recipe is easy to double or sometimes I just double the broth and the chicken.
Edited to add that sometimes since I add more broth and chicken, I've also cubed up a large baking potato and added it as well.
Michelle, speaking of a 12 lb bird, I just found this recipe in an old (Oct/Nov 1996) Taste Of Home magazine that featured a lot of soups. Maybe you can use this one and add or subtract things you don't likeOriginally posted by Michelle
Thanks--I'm going to try this one with some leftover turkey. I'm cooking a 12 lb bird soon
I have it in the Village cookbook....
Village cookbook . . . hmm . . must have been before I became a FV'er. Where can I find the link?