Two day everything chicken soup
I was intending to make lasagna tonight.
I changed my mind. Since I had already started a chicken soup.
I love chicken soup, you can add almost anything to it.
Pretty much anything (veggie wise) works in chicken soup.
I started my chicken soup yesterday. I like the two-day method, because I don’t have to shred hot chicken, and I believe that the flavors intensify when the soup has time to sit.
What I added to the pot
5 pound chicken,
4 cups of chicken broth and enough water to cover the chicken and veggies,
1 onion (diced),
4 carrots (chopped),
2 squash (chopped),
2 zucchini (chopped)
chopped parsley (a handful)
Bring to a boil and reduce heat, cook for 1 1/2 hours.
Once the chicken was cooked, I remove the chicken from the soup, placed it in a separate bowl, covered and place in the fridge. I then added mushrooms to the soup pot, secured the lid and placed the soup pot in the fridge and left it there overnight.
Today I removed the skin from the chicken, pulled the chicken apart and placed it back into the soup. I then added 1 large can of corn (and the liquid from the can) . Then I warm the soup, bring the soup up to a boil and reduce heat to a simmer. Simmer for 20- 30 min.
I added dumplings during the last 10 min of cooking. (my dumplings were diced Pillsbury grands biscuits) The soup is flavorful, hearty and filling. I also have 5 single servings of soup left. I placed them in separate containers so that if someone in my home wants soup they can microwave a single serving and eat a quick meal.
I know today is Cinco De Mayo, but soup is what we had.
Notice the difference in the cooking pot from the first picture to the second one? I changed the pot yesterday right after I took the picture. I decided the soup needed a bigger pot.