Spring Chicken and Vegetable Soup

Spring Chicken and Vegetable Soup-1-2 There is a time and season for everything. There is a time for fancy cakes and there is a time for simple soups. My favorite kind happens to be cozy, family style meals. An uncomplicated recipe goes a long way to keep me motivated to feed my family healthy food.

I’ve also noticed that I actually prefer taste combinations that are simple. If you use good ingredients, there are no need for major “renovations”:). Seriously, my go-to meals for family dinners are things like Roasted Chicken with Potatoes, Steamed Lemon Chicken and Rice, Baked Steelhead Trout, Broiled Salmon any kind of roasted vegetables, etc.

My love for vegetables is followed closely by my love for soups. A warm bowl of soup will always fix my craving for a nice, home cooked meal. I actually make soup at least once a week, most of the time even more often. This particular soup is high on the list of favorites for my husband. We both really like Chicken Noodle Soup in general, and this one has the additional vegetables, which of course, only makes the soup even better.

Ingredients:

8-10 cups water

2 chicken drumsticks, skin removed

2 dry bay leaves

5 black peppercorns

2 potatoes, peeled and chopped

1/2 Tablespoon butter or oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and diced

2 ears of corn, about 2 cups of corn kernels

2 cups fresh egg noodles (you can also use dry pasta or noodles, you will need to use less)

1/2 – 3/4 cup fresh or frozen peas

Fresh minced herbs, such as parsley, dill, chives, green onion

salt, pepper

Instructions:

Spring Chicken and Vegetable Soup-1-3 In a medium to large cooking pot, add the water, chicken drumsticks, dry bay leaves and peppercorns. Spring Chicken and Vegetable Soup-1-4 Bring to a boil, reduce to a simmer. Season with salt. Cook the chicken at a simmer, covered, for about 30 minutes. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel. Spring Chicken and Vegetable Soup-1-5 Pour the broth back into the pot. Discard the bay leaves and peppercorns. Take the meat off the bone when it’s cool enough to handle and add it to the soup. Bring the broth to a boil, reduce to a simmer. Add the potatoes to the broth. Spring Chicken and Vegetable Soup-1-7 Cook the soup at a simmer, covered. Meanwhile, in a skillet, heat the butter or oil. Add the onions. Season with salt and pepper and cook on medium heat for about 5 minutes, until the onions have softened. Add the carrots, season with salt and pepper as well and cook for another 3-5 minutes, until the carrots have softened too. Add the garlic to the center of the skillet and cook for 30 seconds to 1 minute, just until the garlic is fragrant. Spring Chicken and Vegetable Soup-1-6 Add the vegetables to the soup. Spring Chicken and Vegetable Soup-1-8 Continue cooking until the potatoes are cooked through, 15-20 minutes. Add the corn and noodles to the soup and cook for another 3-5 minutes, depending on the type of noodles you are using. Spring Chicken and Vegetable Soup-1-9

Spring Chicken and Vegetable Soup-1-10 Take the soup off the heat and add the peas and herbs. Spring Chicken and Vegetable Soup-1-11

Spring Chicken and Vegetable Soup-1-2

Spring Chicken and Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 8
Ingredients
  • 8-10 cups water
  • 2 chicken drumsticks, skin removed
  • 2 dry bay leaves
  • 5 black peppercorns
  • 2 potatoes, peeled and chopped
  • ½ Tablespoon butter or oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 ears of corn, about 2 cups of corn kernels
  • 2 cups fresh egg noodles
  • ½ - ¾ cup fresh or frozen peas
  • Fresh minced herbs, such as parsley, dill, chives, green onion
  • salt, pepper
Instructions
  1. In a medium to large cooking pot, add the water, chicken drumsticks, dry bay leaves and peppercorns. Bring to a boil, reduce to a simmer. Season with salt. Cook the chicken at a simmer, covered, for about 30 minutes.
  2. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel. Pour the broth back into the pot. Discard the bay leaves and peppercorns. Take the meat off the bone when it's cool enough to handle and add it to the soup. Bring the broth to a boil, reduce to a simmer.
  3. Add the potatoes to the broth. Cook the soup at a simmer, covered.
  4. Meanwhile, in a skillet, heat the butter or oil. Add the onions. Season with salt and pepper and cook on medium heat for about 5 minutes, until the onions have softened.
  5. Add the carrots, season with salt and pepper as well and cook for another 3-5 minutes, until the carrots have softened too. Add the garlic to the center of the skillet and cook for 30 seconds to 1 minute, just until the garlic is fragrant.
  6. Add the vegetables to the soup. Continue cooking until the potatoes are cooked through, 15-20 minutes.
  7. Add the corn and noodles to the soup and cook for another 3-5 minutes, depending on the type of noodles you are using.
  8. Take the soup off the heat and add the peas and herbs.

 
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Comments

    • says

      I am using fresh noodles, Olga. You can find them in the refrigerated section of the grocery store. It doesn’t matter what kind you use.

  1. Julia says

    This looks so good, I’ll have to make it for my kids. My mom makes a similar soup but she never sautees the veggies outside of the pot, rather dumps the carrots right in. Does sauteing them give them a deeper flavor?

    • says

      Yep! You got it, Julia. Sauteeing the vegetables gives them a deeper flavor and brings out the sweet and caramelized flavors that you just can’t get by simply boiling the vegetables.

    • says

      Yep! You got it, Julia. Sautéing the vegetables gives them a deeper flavor and brings out the sweet and caramelized flavors that you just can’t get by simply boiling the vegetables.

    • says

      No, Olga, I did not. I put in fresh corn, right off the cob. Corn cooks extremely fast and will taste best if it isn’t cooked too long.

  2. Tracee says

    I grew up in Austin, Tx. Soup wasn’t on our radar except for the occasional can of tomato soup or that too salty chicken noodle soup.

    Unfortunately, I left my beloved Austin and moved to western Pennsylvania. I’ve been here 15 years and I still can’t handle the cold and snow!! I HAVE become quite adept at building soups. We even bought a 9 quart le creuset dutch oven. Even though there are just the three of us, we love making soup year round.

    Our daughter Lillian is 12 1/2 years old and we adopted her from China when she was 6 months old. Adoption, albeit it domestic, runs through both of our families. My father was adopted and me and my siblings were adopted. My husband and his siblings were all adopted. When we married in 1999, I was 37 and frankly was not thrilled about birthing babies. We kept seeing all these stories about adopting from China and quickly realized we that was our answer!

    We completed our paperwork in a speedy 4 months but the wait for referral slowed from 7 months to 11 months. It felt like torture at the time. We got our referral on Nov. 7th and traveled Dec. 9th. Our Lillian is our world. She is an all A Honor Student and will begin the 7th grade this Fall. She’s grown up too fast!

    My best wishes to you and your family. Your faith will be rewarded, I’m sure of it.

    T

    • says

      Thank you so much for sharing your story, Tracee! It is very inspiring. I love to hear how you adapted to the colder weather by making soup. Soup during the cold months is so comforting. I love it. By the way, I love my Le Creuset dutch oven too:).

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