Vegetable Chicken Soup
Whether you are trying to get over a cold or just need a delicious dinner, this vegetable chicken soup is perfect for you. The secret is creating the broth from a whole roaster chicken!
Ingredients
1 roaster chicken
2 cups chopped Green Giant Red Potatoes
2 cups baby carrots
1 medium onion, chopped
2 cups quartered mushrooms
2 tbsp vegetable stock base
1 tbsp season salt
Instructions
1
In a large pressure cooker, place the roaster chicken into the bottom of the pot and cover with cold water.
2
Bring to pressure and cook for 45 minutes. Release the pressure as directed by the pressure cooker manufacture.
3
Strain the stock into a large pot from the chicken. Pick the meat from the chicken (this should be easy, whereas the chicken should fall apart).
4
To the chicken stock add the vegetables, vegetable stock base, chicken meat and season salt. Simmer the soup for about 10 minutes to cook the potatoes and carrots.
5
If desired, separately prepare egg noodles according to their package directions and add the prepared noodles to a soup bowl ladling the vegetable chicken soup over the noodles. Serve and enjoy!
Tags:
Chef Bryanchicken soupCooking with Chef BryanGreen Giant Potatoeshomemade chicken soupVegetable Chicken Soup
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