Grandpa's Garden Chicken Soup Recipe

Name: Grandpa's Garden Chicken Soup Recipe
Total time: 2 hrs
Ingredients: 1 whole chicken, quartered; 2 quarts water, or as needed to cover; 0.5 large onion, chopped; 1 stalk celery with leaves, cut into chunks; 0.25 cup chopped fresh basil; 0.25 cup chopped fresh parsley; 3 cubes chicken bouillon; 1 tablespoon chopped garlic; salt and ground black pepper to taste; 2 medium Yukon Gold potatoes; 2 kohlrabi bulbs; 1 large turnip; 2 medium carrots; 0.5 medium head cabbage; 1 medium tomato; 4 ounces fresh green beans; 2 ears sweet corn

I love making this vegetable and bean chicken soup whenever my grandpa shares his garden's bounty. My friends rave that it's the best soup they've ever tasted! It's a simple and adaptable recipe – feel free to add any ingredients to suit your preferences. I usually just toss everything in until it looks and tastes perfect. Trust me, this soup is the ultimate comfort food when you're feeling under the weather! The longer it simmers, the richer the flavor becomes. I can't resist enjoying a bowl while it's still cooking!

Total time2 hrs
Prep time20 mins
Cook time1 hr 35 mins
Yield12

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Servings

Instructions

Gather all of your fresh ingredients for the chicken soup.
In a large stockpot, place the chicken pieces and cover them with water. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper. Bring to a simmer over medium-high heat. Reduce the heat and let it simmer until the chicken is cooked through (about 1 hour). A thermometer should read 165 degrees F (74 degrees C).
While the chicken simmers, peel and dice the potatoes, kohlrabi bulbs, and turnip. Peel and slice the carrots. Place these vegetables into a separate bowl.
Core and chop the cabbage and tomato. Trim the green beans and cut them into 1-inch pieces. Cut the corn kernels from the cobs. Place these veggies into another bowl.
Once the chicken is cooked, remove the celery chunks and discard. Transfer the chicken to a cutting board and let it cool for 5 minutes. Then, remove the meat from the bones. Chop the chicken and return it to the stockpot.
Add the first bowl of vegetables (including the potatoes) to the pot. Cook over medium-low heat until the vegetables are tender, about 20 minutes.
Add the second bowl of vegetables (including the cabbage) to the pot. Cook until the green beans are tender, about 7 to 10 minutes.
Serve your delicious garden chicken soup and enjoy!

Nutrition

Calories: 209 kcal
Fat Content: 9 g
Fiber Content: 3 g
Sugar Content: 5 g
Sodium Content: 376 mg
Protein Content: 19 g
Cholesterol Content: 50 mg
Carbohydrate Content: 16 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g