Winter Vegetable Soup

Name: Winter Vegetable Soup
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 whole chicken; 6 cups chicken broth; 12 ounces tomato juice; 1 teaspoon celery seed; 1 medium onion (wedged); 1 clove garlic (minced); 1 1/2 Tablespoons Worcestershire; 1 bay leaf; 1 cup macaroni; 1/2 cup instant rice; 2 cans green beans; 2 cans carrots; 2 cans diced potatoes; 1 can purple hull peas; 1 can corn; 1 teaspoon pepper; 2 teaspoons salt; Bread; Soy sauce

Jarrod Milstead @jarrod_milstead

Another soup flavored for our family.

Jarrod Milstead @jarrod_milstead

Another soup flavored for our family.

Saved

Ingredients

75 minutes

8 servings

1/2whole chicken
6 cupschicken broth
12 ouncestomato juice
1 teaspooncelery seed
1medium onion (wedged)
1 clovegarlic (minced)
1 1/2 TablespoonsWorcestershire
1bay leaf
1 cupmacaroni
1/2 cupinstant rice
2 cansgreen beans
2 canscarrots
2 cansdiced potatoes
1 canpurple hull peas
1 cancorn
1 teaspoonpepper
2 teaspoonssalt
Serve with:
Bread
Soy sauce

Saved

Steps

75 minutes

1

Combine broth, tomato juice and bay leaf in large saucepan. Add chicken, cover and cook 40 minutes or until chicken is tender Remove Chicken and bay leaf. Discard bay leaf and chop chicken.
2

Drain juice from canned vegetables and set aside. Stir celery seed, onion, garlic, green beans, carrots, peas, potatoes and corn into broth. Heat vegetables for 10 minutes and return meat to soup for 10 minutes.
3

Mix rice and macaroni into the soup, turn off heat and let stand for 15 minutes.