Chicken Vegetable Soup Like Grandma Made Recipes

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

CHICKEN VEGETABLE SOUP (LIKE GRANDMA MADE)

Steps:

• Skin the entire chicken and remove any visable fat.
• Place skinned chicken in a 6 to 8 quart pot and fill with cold water to just cover chicken.
• Quarter one onion and one turnip, chop two celery stalks with tops, chop one parsnip and place in the pot with chicken.
• Add 1/2 the chopped parsley, the ground peppercorns and salt and bring to a boil.
• Cook covered, for 2 1/2 hours at a medium simmer.
• Turn off, remove lid and let it cool enough to handle the chicken. (about 1/2 hr).
• Carefully remove the chicken from pot to a bowl with large spoon.
• Strain the juice stock into another large pot or bowl. Throw away the cooked stock vegetables. They will be very wilted and have accomplished their mission.
• Carefully pull the meat off the chicken bones. You can save the breast meat to make chicken salad if there is too much meat.
• Place the meat into the chicken stock and return to the stove.
• Cut up into small pieces the remaining onion, celery, turnip, parsnip plus the leek and carrots.
• Add remaining parsley. Add other vegetables at this point if you want to.
• Use a good portion of the green leek tops as well.
• Add all vegetables to the pot of chicken. If the stock seems low with all the ingredients, add 2-3 cups more water.
• Bring to a boil and let simmer 20 -30 minutes or until vegetables are tender.
• Serve with a sprinkle of grated parmesan cheese on top. Delicious!

GRANDMA'S CHICKEN AND RICE SOUP

Steps:

• Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
• At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.