I call this "Red Veggie Chicken Noodle Soup" because I add a bottle of 100% pure tomato juice to it. I love the taste of tomato in foods, and it gives it a more interesting flavor than your basic broth based chicken soup. Since in season, I also used my own tomatoes, carrots and string beans. I added fresh chopped kale as well, since it is a powerhouse of nutrition and gives the soup some varied texture. I used mini farfalle (bow ties) rather than plain straight noodles for added texture for the same reason. To me, being an artist, soup is almost akin to a blank canvas, awaiting all the colors, shapes and tastes you can find.
As you already know if you follow my recipes, I make a big pot of soup, leaving enough for seconds, thirds, lunches, snacks and sharing and even freezing. I used a 16 qt. stock pot, so keep in mind you may cut all the ingredients in half if you so desire.
The first step is cooking your chicken. For a 16 qt. pot I use 5 lb. of thighs (skin on.) Lay them in your pot and season with generous amounts of dried parsley and oregano. Sprinkle a lesser amount of dried basil (since it has a strong flavor) and season to your liking with garlic salt and black pepper. Add water to 2-3" above the chicken, bring to a boil, then simmer 1 1/2 hrs. Throw in 6 chicken boullion cubes as well.
Next gather your veggies...
1 bunch fresh kale, chopped
4 stalks of celery, sliced
5 large carrots, sliced
4 medium onions, chopped
1 quart fresh string beans, 1" slices
7 large ripe tomatoes in chunks
1 bag frozen baby lima beans
1 can of corn
1 can of peas
Prepare and put aside.
When the chicken breaks a part easily it is done. Place in a bowl, break it apart a bit and place in freezer or fridge for faster cooling.
Next add all the fresh veggies and the frozen limas to the remaining broth, bring to a boil again, then set to a high simmer.
Add 6 more chicken boullion cubes.
Then pour in a half gallon of tomato juice. It doesn't need to be name-brand...any will do as long as it's pure. V-8 veggie juice can also be used if you like.
When the chicken is cool enough to touch, separate it from the bones and add to the soup.
Next add the canned corn and peas. Add the juice from them too!
Next, cook your mini bowties...al dente, blanch them with cold water, and add to the soup. That's it!
Continue simmering until the fresh veggies are tender.
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