Wednesday, November 4, 2009

Zesty Vegetable Chicken Soup

Side note: I had written about Lemon chicken's actually Chicken Scallopine and I have already done a blog on that. Click here. It's definitely a favorite!!!

Zesty Vegetable Chicken Soup

2 quarts water
3 lbs chicken on bone or 2 pounds chicken breasts(my preference)
1 large onion quartered
2 medium carrots, quartered
2 celery ribs, quartered
8 whole allspice
2 bay
1 TBS salt
1/2 tsp pepper


1 quart V-8 juice
3 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 medium onion, diced
2 tsp. Worcestershire sauce
1/3 tsp. hot pepper sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. chili powder
1 c. uncooked egg noodles

In a crock pot or soup kettle, bring broth ingredients to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Remove chicken; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. If needed, remove meat from bones and shred or cut into bite size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in noodles. Return to a boil; cook, uncovered, for 15 minutes or until noodles are tender.

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