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Chicken Soup for the Soul
Chicken Soup for the Soul
January 22, 2013 • Posted by Rebecca Marber

I’ve always found the best part of being out in the snow is the warming up that comes after. What better a way to get cozy than by sipping on a nice, hot bowl of soup? This past weekend I went skiing with some friends and really took this idea to heart.

Rather than slave over multiple meals, I decided to make a large pot of soup at the beginning of the weekend to last us throughout. This Chicken and Veggie Soup never got old, as we heated it up for lunch and dinner each day. It’s lighter than, say, chili but still very filling and gave us just the energy we needed to hit the slopes. Slow-cooked for two hours, the chicken is tender and bursts with flavor. You can really add whichever vegetables you like most, but I’ve noted the ones I used this weekend.

Chicken and Veggie Soup
Serves 10-15

1 whole chicken
2 onions
12 chicken flavor cubes
salt (as desired)
pepper (as desired)
garlic powder (as desired)
vegetables of choice:

  • 1 bunch carrots, sliced and peeled
  • 1 head broccoli
  • 1 head cauliflower
  • 1 head celery
  • 1 squash
  • 1 zucchini
  • 2 handfuls greenbeans
  • beets (optional--beware, will change color of soup!)

  1. Remove inner, unwanted contents of chicken
  2. Put chicken in 6 quarts of water with one diced onion, salt, pepper, and garlic
  3. powder. Leave for 2 hours on low/medium heat
  4. Pull chicken out, debone, and string with fork
  5. Add chicken cubes and chopped celery
  6. Allow for celery to get soft before adding all other vegetables

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