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All Day Chicken Soup

A few weeks ago, My Stubborn Nefew’s Mother and I were talking about Chicken Soup.  I promised her I would post the recipe I use, and I am just now getting around to it.  But I would say this definitely falls under the category of a Wonderful Wednesday Night Dinner, because this soup needs to cook all day.  So, you could start it in the morning and it would be ready at dinner time. So, let’s get started shall we?

You need a BIG pot.  To that big pot add 3 chicken leg quarters (which are on sale frequently for 59 cents a pound).  Sorry Sis, you really need bone-in chicken for this one to work.

To the chicken add about a pound of green beans

2 celery stalks, chopped, and about 1 pound of baby carrots, chopped or whole (whatever makes your skirt fly up).

To this you add, 1 fresh, chopped onion (or if your lazy like me, you add onion powder:) 2 heaping teaspoons of minced garlic, 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 2 tablespoons of salt, and a sprinkle of ground red pepper.  Cover with water and bring to a boil over high heat. Boil for 20 minutes, then reduce heat to slow cook all day.  About an hour before you want to eat, remove the chicken, carefully!  You want to try to get the whole leg quarter out in tact.  Otherwise, you will have tiny bones in your soup.

Then, you pick all the meat off the bone and return the meat to the soup.  Discard the bones and skin.

Yum-o, my kiddos even love this soup!


Click for printable recipe

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