Grandpa's Garden Chicken Soup

Grandpa's Garden Chicken Soup

by Harvey Phillips 6 months ago
4.6 (10)
1 hour
209.3 kcal
15.5 g carbs
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. 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. 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. 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