This recipe for chicken soup with beans, potatoes, and lots of other vegetables is pretty flexible — just throw in your favorites and cook it low and slow.
Preparation Time
20 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 55 mins
Calories
209 Calories
Recipe Instructions
Step 1
Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 2
Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
Step 3
Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
Step 4
When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
Step 5
Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes. Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
