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January 1999 Issue
A Pot on the Stove Keeps the Blues Away
by Ronda L. Halpin
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Too-Much-In-My-Garden Chicken Soup

The name of this soup says it all! Instead of thick egg noodles, this hearty soup features so many veggies that it really ought to be called Vegetable Soup. But that wouldn't sound nearly as fun, would it?
  • 2 qt. chicken broth
  • 1 qt. water
  • 2 c. cooked chicken, cubed
  • 1 c. carrots, sliced
  • 1 c. fresh or frozen peas
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 1/2 c. fresh mushrooms
  • 2 ripe tomatoes, coarsely chopped
  • salt and pepper to taste
Combine broth and water in a large stock pot and place over medium heat. Add chicken, carrots and peas and cook for 20 minutes. Add onion and green pepper and continue cooking for another 20 minutes. Finally, add the mushrooms, tomatoes and seasonings and lower heat to low or medium-low and slow simmer until you achieve the desired taste. Note: If you want a vegetarian version, use vegetable stock instead of chicken broth and add 1 cup of cubed potatoes and 1 cup of cubed turnips or parsnips instead of the chicken.
  • Yields: about 4 quarts of soup
  • Preparation Time: 1 hour, plus simmering time
 
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