This recipe presents a comforting and hearty chicken vegetable soup that is perfect for a cozy meal or as a comforting dish during colder days. Packed with tender chicken, flavorful vegetables, and a savory broth, this soup is sure to warm your body and soul. The combination of chicken pieces, gizzard, parsnips, yellow squash, leek, and a blend of seasonings creates a well-rounded and satisfying flavor profile. The bacon fat adds a rich and smoky undertone to the soup, enhancing its depth of flavor. Simmering the ingredients together allows the flavors to meld, resulting in a delicious and nourishing soup. Whether you’re looking for a comforting meal or a way to use up leftover chicken, this chicken vegetable soup is a go-to option. Get ready to enjoy a bowl of goodness that will leave you feeling satisfied and content.
A Super tasty and easy soup to make any time you liked. Prepare to delight in a bowl of comforting and nourishing chicken vegetable soup. The combination of tender chicken pieces, flavorful gizzard, and a medley of vegetables creates a satisfying and wholesome meal. As the soup simmers on the stovetop, the flavors of the ingredients meld together, resulting in a harmonious blend that will warm your body and soul. The addition of bacon fat imparts a smoky and savory note, enhancing the overall depth of flavor. Each spoonful of this soup is packed with hearty goodness, making it a comforting choice for any time of the year. So, prepare yourself for a bowl of nourishment and warmth as you indulge in this flavorful chicken vegetable soup.
PREPARATION TIME: 1 Hour 15 Minutes
YIELD: 6 Servings
INGREDIENTS:
- 1 tablespoon of bacon fat
- 2 parsnips, peeled and chopped
- 2 yellow squashes, sliced
- 1 pound of boneless, thinly sliced chicken
- 1 pound of chicken gizzard
- 1 leek, sliced
- Sea salt, to taste
- Black pepper, to taste
- 6 cups of chicken broth
- 2 cups of water
INSTRUCTIONS:
- Heat the bacon fat in a cooking pan or soup pot over medium heat. Add the chicken pieces and gizzard to the pan.
- Brown the chicken and gizzard for approximately 15 minutes, stirring occasionally to ensure even browning.
- While the chicken is browning, wash and prepare all the listed vegetables by peeling, chopping, and slicing them as instructed.
- After 10 minutes of browning the chicken, add water, sea salt, black pepper, yellow squash, parsnips, and leek to the pan. Cook for an additional 3 minutes.
- Pour in the chicken broth, ensuring that the ingredients are fully submerged in the liquid.
- Reduce the heat to low and allow the soup to simmer gently.
- Cover the pan with a lid and let the soup cook for about 1 hour, allowing the flavors to meld and the vegetables to become tender.
- Once the soup is ready, carefully ladle it into serving bowls.
- Serve the chicken vegetable soup hot and savor the comforting flavors and nourishing goodness. ENJOY!
NUTRITION INFORMATION PER SERVING:
- Calories: 645
- Total fat: 16.9g
- Cholesterol: 978mg
- Sodium: 3048mg
- Carbohydrates: 56.9g
- Protein: 67g
