The Flu and Chicken Soup

David has the Flu so I’m cooking up some chicken vegetable soup.
I’m using the leftover rotisserie chicken from dinner and some vegetables that were already prepared. I used my Vidalia Chop Wizard on the onion and to make the vegetables smaller. It works very well. David got it for me for Christmas. I’ve seen Sandra Lee use it on her show and it looked useful. I’m happy with it.
David seems to be feeling better. He’s playing his new video game and his fever is down. This soup should help, too.
Easy Chicken Soup
1 roasted/rotisserie chicken *If you ate half for dinner that’s fine. Just use the half that left, carcass and all.
1 stick of butter
1 Onion
1 bag of vegetable mix *any kind you like, frozen or fresh.
Salt/Pepper/Garlic Powder/Parsley/Oregano/Red Pepper Flakes/Celery Salt (to taste)
Place the whole chicken in a stock pot. If there are juices with the chicken pour those in, too.  Cover the chicken with water. Put in 1 stick of butter and bring the pot to a boil. Let it boil for about half an hour.
While the chicken boils chop up your onion and vegetables and set them aside.
Keep the pot at a low boil and, using a slotted spoon, fish out the chicken making sure to get all of the bones. If a little chicken meat is left that’s fine. Set aside in a bowl to cool.
Add to the pot Salt/Pepper/Garlic Powder/Parsley/Oregano/Red Pepper Flakes/Celery Salt (to taste).
Pour the onion and vegetables into the pot and stir. Keep the pot at a low boil for half an hour. Stir the vegetables occasionally.
When the chicken has cooled enough to touch pick out the meat and discard the bones, fat, and skin. Shred the meat into small pieces and add to the boiling vegetables.
Continue to boil until all of the vegetables are tender.
You can add a couple of handfuls of egg noodles to make this into Chicken Noodle Soup but it’s just as good without the noodles.

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