Grandpa's Garden Chicken Soup

Name: Grandpa's Garden Chicken Soup recipe
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 12 servings
Cuisine: Global
Ingredients: 1 whole chicken, quartered; water, to cover; ½ large onion, chopped; 1 stalk celery with leaves, cut into chunks; 3 cubes chicken bouillon; ¼ cup chopped fresh basil; ¼ cup chopped fresh parsley; 1 tablespoon chopped garlic; 1 pinch salt and ground black pepper to taste; 2 Yukon Gold potatoes, diced; 2 kohlrabi bulbs, peeled and diced; 2 carrots, sliced; 1 large turnip, diced; ½ medium head cabbage, chopped; 2 ears sweet corn, cut from cob; 4 ounces fresh green beans, trimmed; 1 tomato, chopped

by Harvey Phillips 1 year ago

4.6 (10)

1 hour

209.3 kcal

15.5 g carbs

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Description

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

Ingredients

1 whole chicken, quartered
water, to cover
½ large onion, chopped
1 stalk celery with leaves, cut into chunks
3 cubes chicken bouillon
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon chopped garlic
1 pinch salt and ground black pepper to taste
2 Yukon Gold potatoes, diced
2 kohlrabi bulbs, peeled and diced
2 carrots, sliced
1 large turnip, diced
½ medium head cabbage, chopped
2 ears sweet corn, cut from cob
4 ounces fresh green beans, trimmed
1 tomato, chopped

Directions

1. Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
2. Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
3. Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Nutrition Facts

serving: 12 servings

calories: 209.3 kcal

carbohydrates: 15.5 g

protein: 18.6 g

saturated fat: 2.3 g

cholesterol: 49.9 mg

sodium: 376.2 mg

fiber: 3.3 g

sugar: 4.6 g