One small frying chicken One pound carrots 2 large baking potatoes, or 4-5 average size red skinned potatoes One turnip, peeled One rutabega, peeled half pound parsnips, peeled one bag frozen green beans one bag frozen mixed broccoli, cauliflower, zucchini two medium or one large onion garlic, soy sauce, herbs of choice one medium jar of spaghetti sauce Chicken boullion cubes
Pull the eviscera out of the chicken's gut cavity and discard. Rinse chicken under running water. Toss in the soup pot and cover with water. Bring to a boil. Let boil until chicken is falling apart when you shove a fork into it. Remove chicken from the water and scrape all meat from bones. (Did I mention you can use chicken thighs or boneless chicken pieces? Just make sure it's about 1-2 pounds of chicken). Discard bones, return chicken to pot.
Chop all the raw vegetables and toss into the soup pot with about four tablespoons of chicken bouillion (or 6 cubes). Add garlic, herbs, splash of soy sauce, black pepper, dash or seven of tabasco sauce if you like that, and the spaghetti sauce. Add frozen veggies.
Boil until the turnip and rutabega pieces are soft enough for a fork to slide right in.
At this point you can add a cup of rice or macaroni or a half a cup of lentils. If you do this, let it boil until that stuff is soft.
One small frying chicken
One pound carrots
2 large baking potatoes, or 4-5 average size red skinned potatoes
One turnip, peeled
One rutabega, peeled
half pound parsnips, peeled
one bag frozen green beans
one bag frozen mixed broccoli, cauliflower, zucchini
two medium or one large onion
garlic, soy sauce, herbs of choice
one medium jar of spaghetti sauce
Chicken boullion cubes
Pull the eviscera out of the chicken's gut cavity and discard. Rinse chicken under running water. Toss in the soup pot and cover with water. Bring to a boil. Let boil until chicken is falling apart when you shove a fork into it. Remove chicken from the water and scrape all meat from bones. (Did I mention you can use chicken thighs or boneless chicken pieces? Just make sure it's about 1-2 pounds of chicken). Discard bones, return chicken to pot.
Chop all the raw vegetables and toss into the soup pot with about four tablespoons of chicken bouillion (or 6 cubes). Add garlic, herbs, splash of soy sauce, black pepper, dash or seven of tabasco sauce if you like that, and the spaghetti sauce. Add frozen veggies.
Boil until the turnip and rutabega pieces are soft enough for a fork to slide right in.
At this point you can add a cup of rice or macaroni or a half a cup of lentils. If you do this, let it boil until that stuff is soft.
Serve with fresh french bread and real butter.
Reply
Leave a comment