Homemade Chicken and Mixed Vegetable Soup

    Recipe Picture:Homemade Chicken and Mixed Vegetable Soup
    1

    Homemade Chicken and Mixed Vegetable Soup

    (55)
    2hours50min


    58 people made this

    Perfect combination for a homemade chicken and vegetable soup, this recipe combines parsnips, turnips, leeks, carrots, and celery with fresh chicken.

    Ingredients
    Serves: 9 

    • 1 whole chicken
    • 1 parsnip, peeled and sliced
    • 1 turnip, peeled and quartered
    • 2 carrots, scraped andquartered
    • 2 stalks celery, quartered
    • 1 leek, quartered
    • 1 onion, peeled and quartered
    • 3 sprigs fresh parsley
    • 3 sprigs fresh dill
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:30min  ›  Cook:2hours20min  ›  Ready in:2hours50min 

    1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 litre stockpot, cover with water and bring to a boil. Reduce heat and simmer for 2 hours.
    2. Remove whole chicken from soup and remove meat from bones. Set meat aside. Discard chicken bones, parsley and dill.
    3. Remove vegetables from stockpot with a slotted spoon. Using a food processor, purée vegetables and return to stockpot with chicken. Add salt and pepper to taste.
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    Reviews and Ratings
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    (55)

    Reviews in English (38)

    by
    49

    This is basically the chicken soup I have been making for years and love. The vegetables and fresh herbs listed in the recipe are usually what is in supermarket "soup mix vegetables" packages here in the U.S. northeast. To reduce the fat I do use skin-on, bone-in split chicken breasts instead of a whole chicken. There is still some fat under the skin necessary to hold the flavors. To keep the vegetables from becoming flavorless mush, I cut them bite-sized but don't add them until ~20 minutes before the soup is done and don't puree them. I add the herbs in the last few minutes. My experience is that the split breasts are done and tender after 40 minutes of simmering. So I start the breasts around 20 minutes before the vegetables in lightly salted boiling water w/ a couple of teaspoons of cider vinegar to draw some of the calcium and gelatin from the bones and skin into the broth which enriches it, then sprinkle in the black pepper. Personally while I love all the other vegetables in this recipe, especially the parsnip, I find turnip tends to overwhelm the other flavors so I don't use it. The turnip that comes in the soup vegetable package is delicious mashed into mashed potatoes, though.  -  07 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    26

    We thought this was soooooo good! However, I didn't not use a food processer and left my veggies cut up instead, it was really great soup. Thanks for the recipe. The 2nd time I made it I took advice from Marta and tried adding cream cheese. I found it totally changed the taste of the soup and not for the better. Keep the recipe as it is and you won't go wrong. My family and neighbors love this soup because its sooooooooo awesome!!  -  25 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    25

    This is such a comforting, wholesome soup. Don't leave out thing. Very good flavor. It is also nice with a block of cream cheese added to richen it up a bit.  -  18 Jan 2003  (Review from Allrecipes USA and Canada)

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