my chicken 'sabbath' soup
(1 rating)
The name comes from my bonus daughter (my daughter's best friend, like a 2nd daughter to me) who attends our Bible Study every Saturday. She loves homemade soup, so I try to make some each week. She named this my Sabbath Soup! Ha ha! I actually make it a little different each time, depending on what I have on hand, so it's a very versatile recipe!
(1 rating)
Ingredients For my chicken 'sabbath' soup
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leftover chicken from a small roasting chicken that was made for a previous dinner.
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enough water to cover bones/meat in pot
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2 stickcelery, chopped
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1/4 lgonion, chopped
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1/2bag frozen peas & carrots (or use whatever veggies you choose)
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1 canwhole kernel corn
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1/2 cansliced mushrooms, chopped
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3plum tomatoes, chopped
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1 Tbspchicken bouillon powder
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garlic powder
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parsley
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italian seasoning
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1 boxrice-a-roni long grain & wild rice, plus seasoning packet (or you can just add egg noodles)
How To Make my chicken 'sabbath' soup
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1Slowly simmer bones/meat of chicken in water.
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2With a large slotted spoon, remove all bones. Let cool & remove meat pieces from carcass.
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3Add all chicken meat pieces and remainder of ingredients, including contents of Rice-a-Roni box, back into pot.
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4Simmer for 20 mins, stirring occasionally.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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