THE ULTIMATE
CHICKEN VEGETABLE
SOUP
WITH RICE (OR NOODLES)
NOTES: Instead of using the stock, you can simmer 4
chicken legs in 2 quarts low-sodium canned chicken broth
for 30 minutes. Remove the legs, skim the fat from the
broth, and add enough water to make 2 quarts. When the
legs are cool enough to handle, pick off the meat,
discarding the bones and skin, and reserve.
The carrots, celery, and onion are really just
suggestions—feel free to use whatever vegetables you’d
like (see the chart here–here), aiming for about 2½ cups
total prepped vegetables.
SERVES 4 TO 6
1 recipe Quick Chicken Stock (here), including the picked
leg meat (see Note above)
2 medium carrots, peeled and cut into medium dice (about
1 cup)
1 medium stalk celery, cut into medium dice (about ½ cup)
1 small onion, thinly sliced (about 1 cup)
½ cup long-grain white rice or 2 cups medium egg noodles
¼ cup chopped fresh parsley