Name: Chicken Vegetable Soup
Prep time: 45 min
Cook time: 60 min
Yield: 96 16oz
Ingredients: 13 lbs chicken (thigh meat); 2 gal water; 1 cup oil (vegetable); 1/2 cup garlic (fresh, minced); 15 each onions (diced); 8 cups carrots (diced); 2 ea cabbage (green, diced); 102 oz tomatoes (canned, diced); 106 oz tomatoes (canned, crushed); 4 lbs okra (frozen, cut); 1/2 cup basil (dried); 1/8 cup pepper (ground, black); 3/4 cup salt; 2 gal chicken stock

Feeling under the weather ? Try a bowl or two of this chicken soup…..it will fix you right up!

Chicken Vegetable Soup

CourseSoup

Servings	Prep Time
96 16oz	45 minutes

Cook Time

60 minutes

Servings	Prep Time
96 16oz	45 minutes

Cook Time

60 minutes

Chicken Vegetable Soup

CourseSoup

Servings	Prep Time
96 16oz	45 minutes

Cook Time

60 minutes

Servings	Prep Time
96 16oz	45 minutes

Cook Time

60 minutes

Ingredients

Chicken

13 lbs chicken thigh meat
2 gal water

Vegetables

1 cup oil vegetable
1/2 cup garlic fresh, minced
15 each onions diced
8 cups carrots diced
2 ea cabbage green, diced
102 oz tomatoes canned, diced
106 oz tomatoes canned, crushed
4 lbs okra frozen, cut
1/2 cup basil dried
1/8 cup pepper ground, black
3/4 cup salt

Stock

2 gal chicken stock

Servings: 16oz

Units:

Instructions

Boil Chicken

Boil chicken meat in water until cooked. Remove from heat and let steep in cooking liquid to cool. Remove meat from pot, skim of fat and reserve liquid to be added to vegetables. Dice the chicken and set aside.

Vegetables

In a soup pot heat oil, add onions and minced garlic. Cover and sweat until 1/2 tender (~20 min.) Add carrots and sweat for 20 more minutes. Add cabbage and stir often, sweat for 20-30 minutes. Add diced/crushed tomatoes, okra, basil, black pepper, chicken stock and bring to boil.

Finish

Add thigh meat, and boil to heat. Season with salt. Serve over cooked rice or pasta. Garnish with parsley.

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