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December 19th 2010
archived under: Chicken, Grain Free, Main Ingredient, Make and Freeze, Recipes, Soups

I wanted to make a soup with a beef stock / tomato juice base, and also had leftover chicken from making Vampire Chicken earlier this week. So this happened. And it was good.

IMG_5858

Chicken Beef-ish Veggie Soup

Ingredients:

  • lots of butter
  • 2 onions, diced
  • 3-4 medium carrots, diced
  • 1 cup green beans, fresh or frozen
  • 1 cup green peas, fresh or frozen
  • 2-3 cups leftover chicken, chopped roughly
  • 3 cups homemade beef stock
  • 3 cups tomato juice
  • splash Worcestershire sauce

Method:

  1. In a soup pot, melt your butter.
  2. Throw in the onions and let saute till translucent.
  3. Dump in the carrots, cover, and cook about 5 minutes or until carrots are starting to get soft.
  4. Uncover, and toss in the rest of the veggies. Salt and pepper to your taste.
  5. Add the stock, tomato juice, and a splash of Worcestershire sauce.
  6. Bring to a simmer, then add chicken. Heat till the chicken is warm.
  7. Serve.






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