Chicken and Vegetable Soup

Most of my soups are done by what I happen to have on hand. I made this soup using left over roasted chicken I made from the night before. I also added some odds and ends vegetables that I had as well. One of those "clean the fridge I gotta go shopping" meals. So have fun with it and switch up some veggies for whatever is  in your fridge!



For the Stock:

I used the bones of the chicken I roasted the night before. Stripped it of all the meat and set it aside. In a stock pot add the bones. One onion, cut into fours, 4 cloves of garlic, 2 stalks of celery, 2 carrots, (big chunks, no need for really small pieces here),  some fresh herbs like rosemary, thyme and parsley, a couple sprigs of each. Salt the water really well, add in a few peppercorns and let this simmer all day if you can. If not at least a GOOD 3-5 hours. One of those rainy days is great to make this. It also freezes really well.

Onto the Soup:

1 onion, chopped finely
2-3 cloves garlic, minced
The chicken that you took off the bone, shred
2 carrots, chopped
2 stalks of celery, chopped
1 head of broccoli, chopped
1/2 bunch of kale
1-8 ounce can of tomato puree
3/4 cup small macaroni cooked, of your choice (optional)

Saute the onion and garlic in a little olive oil, add in the carrot and celery until soft. A little salt, add in the broccoli and tomato puree. Pour in your chicken stock, kale and chicken and give it a good stir.  Bring to a boil and let simmer for thirty minutes. Give it a taste to see if it needs more fresh herbs or salt. Sometimes we don't have time to make a rich stock and it needs a touch of something more. Add in cooked macaroni, grated cheese and serve.

Copyright © 2013 Salvo-lutions by, Dana Salvo