Basye/Wexler Adventure 2021


Chicken and Vegetable Soup

Posted by Rachel Basye on December 17, 2020 at 7:40 AM

- three roasted chicken thighs (with saved juices)

- roasted leeks 

- 2 potatoes

- 2 carrots

- 3/4 cup broccoli

- 3/4 cup cauliflower

- 1 cup mushrooms

- 1/2 teaspoon garlic, dried parsley, salt, and pepper

1. remove meat from chicken thighs and simmer 6 cups of water with the bones and skins with all spices.

2. Once brothy, drain out bones and skins.

3. Add juices, carrots, broccoli, califlower, and potatoes. Simmer for a few minutes.

4. Add chicken and mushrooms (season as needed).

5. Simmer for 20 minutes. 

6. Serve!! Best with fresh bread with some Irish Brie melted on top!!

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