Kids in the Kitchen
When we think about chefs, we typically think about their professional capacity—what they cook, where they cook, how they source, what their food looks and tastes like. As much as they have the unique...
The Duncan family’s easy veggie-filled soup is great to have as a meal with guests or to save leftovers for lunch later in the week. As with most soups, the melding of the seasonings in the fridge overnight just makes it even more flavorful.
Ingredients
SERVINGS: 6-8 Serving(s)
- 1 whole (3- to 4-pound) chicken (preferably locally sourced and/or organic)
- Enough chicken broth to cover the chicken (about 10–12 cups)
- 1 tablespoon salt
- 2 carrots, cut into cubes
- 2 potatoes, cut into cubes (peeled or unpeeled)
- 4 stalks celery, sliced small
- 4 cloves garlic, chopped
- Paprika to taste (½–1 teaspoon)
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 (14½-ounce) can diced tomatoes (or 2–3 fresh tomatoes, diced)
- 2 tablespoons chopped parsley
- Dash hot sauce, preferably organic
- 1 teaspoon Worcestershire sauce (or coconut aminos)
- 1 (12-ounce) package frozen corn (or 2 cups fresh, preferably organic)
- 1 (16-ounce) package frozen lima beans (or 1–2 cups fresh, preferably organic)
- 1 (10- to 12-ounce) can or box cream of chicken soup, preferably organic or homemade (Pacific brand is gluten free)
- 1 (16 ounce) package noodles of choice (optional)
Preparation
Place chicken in an 8- to 10-quart pot, cover with chicken broth and bring to a boil. Cook until chicken is cooked through, about 1 hour.
Remove chicken from broth and set aside. Add all other ingredients to broth, bring back to a simmer and cook until carrots are tender, about 20 to 30 minutes.
If using noodles, cook them according to directions on package.
While veggies are cooking, pull chicken meat off the bones and shred. When all the veggies are tender, add shredded chicken and noodles to soup.
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