Homemade Chicken Vegetable Soup
Another awesome chicken soup recipe from Marti's Kitchen Concoctions inspired by a chilly windy day in the High Desert. Once again, I start out with a baked whole chicken that I de-bone and boil the bones to make scrumptious chicken broth and cube some of the pieces of chicken meat to add to the soup after the veggies are cooked.
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| Boiling Chicken Bones for Soup Broth |
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| Cubed Chicken for Chicken Soup |
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| Organic Vegetables for Chicken Soup |
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Today's chicken vegetable soup has organic onions, garlic, celery, carrots, red cabbage, broccoli, kale, home grown squash from our fall 2011 garden that I froze, peas, pink salt from the Andes, and last but not least organic salt free spices that I get from Costco!
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| Chopped Vegetables Ready to Saute |
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| Veggies Simmering in Chicken Broth |
After I saute the veggies in a little sunflower or sesame oil, I add some of the chicken broth and simmer them for a little while. This gives the veggies a chance to really soak up the flavor of the broth, pink salt and salt free spices.
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| Chicken Vegetable Soup in Crock Pot |
I put all the ingredients in a crock pot to simmer on low until time to eat! A crisp organic lettuce salad goes really well with chicken soup. I make a great Italian Dressing using organic olive oil, Bragg's raw unfiltered organic apple cider vinegar and those yummy organic spices I get from Costco. Bon Appetite!
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