Reviews (1) Add Rating & Review 88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7 Martha Stewart Member Rating: Unrated 02/26/2014 delicious and classic. i add in pastina to make this a chicken noodle soup. had leftovers for days and it only tasted better.
Back to Classic Chicken Vegetable Soup All Reviews for Classic Chicken Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 classic chicken-vegetable soup
Ingredients Ingredient Checklist Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 4 medium carrots, cut into 1/4-inch rounds 3 medium celery stalks, cut into 1/4-inch slices 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces Coarse salt and ground pepper
Cook’s Notes You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days ahead. If desired, freeze broth up to 3 months.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 classic chicken-vegetable soup
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
classic chicken-vegetable soup
classic chicken-vegetable soup
Ingredients
Ingredients
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 4 medium carrots, cut into 1/4-inch rounds 3 medium celery stalks, cut into 1/4-inch slices 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces Coarse salt and ground pepper
Directions
Prepare Chicken Soup Base following recipe. (This can be made ahead.)
In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.
Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Cook’s Notes You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days ahead. If desired, freeze broth up to 3 months.
Cook’s Notes
You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days ahead. If desired, freeze broth up to 3 months.
Reviews (1)
Add Rating & Review 88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
Martha Stewart Member Rating: Unrated 02/26/2014 delicious and classic. i add in pastina to make this a chicken noodle soup. had leftovers for days and it only tasted better.
Reviews (1)
Add Rating & Review 88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
Add Rating & Review
88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
88 Ratings 5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
5 star values: 14 4 star values: 24 3 star values: 31 2 star values: 12 1 star values: 7
Martha Stewart Member Rating: Unrated 02/26/2014 delicious and classic. i add in pastina to make this a chicken noodle soup. had leftovers for days and it only tasted better.Martha Stewart Member
Rating: Unrated 02/26/2014
delicious and classic. i add in pastina to make this a chicken noodle soup. had leftovers for days and it only tasted better.
Rating: Unrated
All Reviews for Classic Chicken Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Chicken Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
