Chicken Soup

It’s a chicken soup kind of day!

Boil a whole chicken in salted water. I like to put the lid on it and simmer it for a couple of hours. That makes it really tender and keeps it moist.

Add onions, celery and about 3 chicken bouillon cubes while the chicken is cooking….

After the chicken has cooked, remove it from the pan and let it cool. Now, it’s time to start adding the vegetables. I add frozen corn, frozen green peas, potatoes, savoy cabbage (1/2 head) and a jar of home canned tomatoes. If you don’t have home canned, a couple of cans of whole tomatoes will work fine.

Veggies ready to be chopped

I add 1/2 head of Savoy cabbage. It cooks down and you can’t even tell it’s in the soup, but it adds a nice flavor.

Add a jar of home-canned tomatoes (or whole canned tomatoes from the store)

Fresh carrots – about 3

A couple of potatoes

Frozen peas

Frozen limas

Frozen corn

Chop up the cabbageAfter the chicken has cooked, I turn off the heat and let it sit for about an hour with the lid on. This makes it nice and tender. Then, I remove the chicken from the broth and add the vegetables. After the vegetables have cooked, I add the deboned chicken back to the broth. Salt and pepper to taste.