From scratch: boil a chicken in water to cover until it falls from the bone – about an hour – along with a chunk of onion, a stalk of celery, and a peeled carrot. Strain broth into clean pot. Cool chicken, pull meat from the bones, and set aside.
From a box: open 3 or 4 boxes of chicken stock and heat. Simmer a few boneless chicken breasts in the broth for 20 minutes. Set meat aside to cool.
Add to broth
1 1/2 cups chopped onion 1 cup chopped carrot
1 cup chopped celery
1 can chopped tomato
Simmer 30 minutes.
Add
1/2 cup cut green beans
1/2 cup corn (frozen works well)
1 chopped zucchini or crookneck squash
Simmer 10-15 minutes or until vegetables are crisp-tender. Season with salt, pepper & thyme. Add meat cut up into bite sized pieces.
Vary vegetables at will. Any vegetable, including turnips, mush- rooms, peas, bok choy, and okra, are good. Potatoes are good too, but won’t freeze well, so if you are making a big batch to freeze, consider that. Sometimes I leave out the tomato. Season- ing can vary. Herb de Provence in a jar from Penzey’s is great. Smoked Paprika adds a certain je ne sais pas.
From a box: open 3 or 4 boxes of chicken stock and heat. Simmer a few boneless chicken breasts in the broth for 20 minutes. Set meat aside to cool.
Add to broth
1 1/2 cups chopped onion 1 cup chopped carrot
1 cup chopped celery
1 can chopped tomato
Simmer 30 minutes.
Add
1/2 cup cut green beans
1/2 cup corn (frozen works well)
1 chopped zucchini or crookneck squash
Simmer 10-15 minutes or until vegetables are crisp-tender. Season with salt, pepper & thyme. Add meat cut up into bite sized pieces.
Vary vegetables at will. Any vegetable, including turnips, mush- rooms, peas, bok choy, and okra, are good. Potatoes are good too, but won’t freeze well, so if you are making a big batch to freeze, consider that. Sometimes I leave out the tomato. Season- ing can vary. Herb de Provence in a jar from Penzey’s is great. Smoked Paprika adds a certain je ne sais pas.