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eve11I just made the best chicken & vegetable soup with things found around my kitchen:
3 1/2 quarts vegetable stock (this is why I probably can't repeat it: stock was made when![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rabswom visited, mainly out of beet tops and beet greens, with a bit of onion, carrot, mushroom and green pepper thrown in plus a few mild spices. Very nicely purple and beet-flavored)
1 32oz carton of low sodium chicken broth
1 can campbell's tomato soup
1/2 package pictsweet frozen turnip greens plus ~1.5 cup water to cook them in
~1 to 1 1/2 cups frozen corn
~1 to 1 1/2 cups frozen green beans
~15 baby carrots, sliced into circles
9 or 10 individually frozen chicken tenders, thawed and cut into ~1/2 inch cubes (note: not breaded, just chicken)
1 package (1 1/2 cups dry) Maggi German Spaetzle
1 1/2 tsp onion powder
1/2 tsp celery salt
1 tsp garlic powder
1/4 tsp turmeric
1/2 tsp black pepper
2 tsp paprika
1/2 tsp ground thyme
1 tsp dried parsley flakes
Put vegetable stock and chicken broth in a large pot. In a medium sized saucepan, cook turnip greens in water as directed. When done, strain the water into the large pot and set the turnip greens aside with the rest of the veggies. Bring water to a boil and add spaetzle, cooking at a boil uncovered or with a lid cracked to let steam escape for ~17 minutes. Reduce temperature to med-hi and add chicken cubes, cook med-high for about 5 minutes or so. Add the spices, the rest of the veggies and the can of tomato soup. Bring up to temperature, simmer 10 minutes, then serve.
3 1/2 quarts vegetable stock (this is why I probably can't repeat it: stock was made when
rabswom visited, mainly out of beet tops and beet greens, with a bit of onion, carrot, mushroom and green pepper thrown in plus a few mild spices. Very nicely purple and beet-flavored)1 32oz carton of low sodium chicken broth
1 can campbell's tomato soup
1/2 package pictsweet frozen turnip greens plus ~1.5 cup water to cook them in
~1 to 1 1/2 cups frozen corn
~1 to 1 1/2 cups frozen green beans
~15 baby carrots, sliced into circles
9 or 10 individually frozen chicken tenders, thawed and cut into ~1/2 inch cubes (note: not breaded, just chicken)
1 package (1 1/2 cups dry) Maggi German Spaetzle
1 1/2 tsp onion powder
1/2 tsp celery salt
1 tsp garlic powder
1/4 tsp turmeric
1/2 tsp black pepper
2 tsp paprika
1/2 tsp ground thyme
1 tsp dried parsley flakes
Put vegetable stock and chicken broth in a large pot. In a medium sized saucepan, cook turnip greens in water as directed. When done, strain the water into the large pot and set the turnip greens aside with the rest of the veggies. Bring water to a boil and add spaetzle, cooking at a boil uncovered or with a lid cracked to let steam escape for ~17 minutes. Reduce temperature to med-hi and add chicken cubes, cook med-high for about 5 minutes or so. Add the spices, the rest of the veggies and the can of tomato soup. Bring up to temperature, simmer 10 minutes, then serve.
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Date: 2014-03-16 08:47 pm (UTC)*HUGS*
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Date: 2014-03-16 08:58 pm (UTC)no subject
Date: 2014-03-16 09:02 pm (UTC)but give me a few hours cause I know I will...SOOO GOOOOOODDDDDD' *CACKLES**cuddles you gently*
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Date: 2014-03-17 02:16 am (UTC)