Chicken & Vegetable Soup
Soup season has officially arrived, and I'm souper excited. Sorry, I couldn't help myself. The Man is not a big fan of soup, so whenever I make it, it has to be either thick, chunky, or both. This is also a great way to use up any vegetables you may have laying around in your crisper drawer that are a bit past their prime.
8 cups Chicken Stock
2 pounds of Boneless/Skinless Chicken Thighs (I used my home-canned chicken for this, that's why you don't see it in the pot till the end.)
Literally any vegetables in any quantity you want to add. For this particular recipe, I used: Frozen Pearl Onions, Broccoli, Cauliflower, Carrots, Celery, Green Pepper, Yellow Pear Tomatoes, Cherry Tomatoes, Spinach, and Mushrooms. (I was going to add some zucchini, but the pot was getting awfully full, so I decided against it.)
In a large non-stick pot, brown chicken.
Add 4 cups of chicken stock to the same large pot.
Start adding your vegetables, topping off with stock as needed.
Boil vegetables till fork-tender, 10-15 minutes.
Remove from heat and let stand for 10-15 more minutes to cool slightly.
This would be the time to add tomatoes and spinach if you're including them, as they don't actually need to cook, just warm through and wilt. The ambient heat of the soup will take care of that.