With the winter season here, there’s nothing like ‘Soup.’
I think you will really enjoy this one great for colds, flu, and allergies.
Ingredients and Amounts:
Sugar (std white).
1 Small Bag of Baby Carrots (produce section).
1 Large Bag of Mixed Frozen Veggies (carrots, peas, string beans, corn).
1 Small Bag of Frozen Mixed Lima Beans and Corn.
2 Cans of Whole White Potatoes (any brand, I buy them sliced).
1 Large Can of Crushed Tomatoes (any brand).
1 Can Chicken Stock (any brand, I but low fat, low sodium).
L & P Steak Sauce (original).
Fresh Spring Green Onions (scallions)(produce section).
4 Gloves of Fresh Garlic (produce section).
Table Salt (spice section of grocery store).
Fresh Ground Black Pepper (spice section of grocery store).
Bay Leaves (spice section of grocery store).
Garlic Powder (spice section of grocery store).
Crushed Oregano (spice section of grocery store).
1 Large Yellow Onion (produce section).
Fresh Garden Celery (produce section).
6 Large Fresh Button Mushrooms (mix brown and white, if possible, 3 each)(produce section).
Note: You can just buy a box of mushrooms all ready sliced.
Fresh Garden Parsley (produce section).
4 Large Frozen Uncooked Chicken Breast Pieces with Bones (frozen food section).
Saltine Crackers (I buy low sodium).
Cooking Utensils and Helpful Items:
1 Large 8 or 10 Quart Pot with Lid (I personally use Revereware).
Large Long Handle Cooking Spoon.
Sharp Paring Knife.
Set of Tongs or large meat fork.
Large Diner Serving Plate or Large Bowl.
Clean (wash Chicken thoroughly).
Cut 2 stalks of fresh celery – cut length in half and then into diagonal small 1 inch pieces.
Chop about 1/3 cup of Fresh Parsley.
Chop Whole Yellow Onion.
Cut 4 Green Spring Onions, cut into diagonal small1/2 inch pieces.
Finely Chop 4 Gloves of Garlic.
Wash and Cut about 10 Baby Carrots.
Open Can Crushed Tomatoes.
Open Can Chicken Stock.
Canned Potatoes, drain off water, remove from cans, cut in half (if not all ready sliced), place in bowl, set aside.
Step # 1 -
Add Slightly over 1/2 water to a Large 8 or 10 Quart Pot.
Place on stove on high heat.
Add in 2 Tablespoon of Olive Oil.
Add the 4 Chicken Breasts.
Add the sliced Mushrooms.
Add 2 Bay Leaves.
Add the chopped Yellow Onion.
Add the sliced Spring Onions.
Add in the Baby Carrots.
Add one can of Crushed Tomatoes.
Add in can of Chicken Stock.
Add 2 Tablespoons of Oregano.
Add 3 Tablespoons of L & P Sauce.
Add the chopped Garlic.
Add 2 Tablespoons of Fresh Black Ground Pepper.
Add the 1/3 cup of fresh chopped Parsley.
Add the Fresh cut Celery.
Add 1 Teaspoon of table Salt.
Cover with lid until boiling.
Turn heat to medium.
Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.
Cooking Tip: If you don’t have a lid, use aluminum foil.
Step # 2 -
When Chicken is done (not over cooked), turn fire down to low, continue to cook ingredients.
Remove Chicken, let cool, de-bone into large shredded pieces.
Place Chicken back into Pot.
Turn to Medium Heat.
Add in 2 Tablespoons of White Sugar.
Cook for about another 5 minutes.
Step # 3 -
Add in the Potatoes.
Cook for another 10 minutes.
Step # 4 -
Finally, add in the entire bags of Frozen Vegetables.
Cook for about 15 minutes, stir and mix making sure bottom of pot is turned over.
Taste, add pepper or salt as needed for taste.
When done, turn off heat.
Serve in a Soup Bowls.
Note: I freeze what is left over using Tupperware 2 quart containers.
For you Hungry Man Types:
Try some type of Soup Cracker, Saltines or Oyster Crackers.
Red Wine goes quite well with chicken soup.
Beer for the traditional All American Guy.
A nice Garden Salad.
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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