Chicken Herb and Vegetable Soup Recipe
6 chicken legs, thighs or breasts
1 cup finger carrots
2 potatoes sliced or cubed
3 celery stalks chopped
1 cup kidney beans
1 ear of corn cut off the cob or canned
1 zucchini cut in wedges
4 plum tomatoes chopped
1 small tomato sauce 4 ounce
3 cloves minced garlic
salt and pepper to taste
1 tablespoon each dried parsley, oregano and basil
Options to add: peas, onions, other kinds of beans like string beans or white beans, shredded cabbage, cooked pasta of choice drained, cooked rice, barley, chopped okra, any other kind of beans, cooked pastine, spinach, escarole cooked and cleaned or other greens you like. You can also add sliced cooked Italian sausage or ham.
In a large pot fill 2/3 full with water, add the chicken leaving 3 inches from the top of the pot for boiling. Bring to a boil. Keep skimming the top off continuously until the broth is clear. Add all other ingredients and continue to simmer the soup until all vegetables are soft and chicken is completely cooked. Remove chicken off the bone and place back into the pot.
Note: Remember to add any of the other ingredients after skimming the broth mentioned above.
Boil any pasta separately and add last. Serve with grating cheese on top and lots of garlic croutons ....