Knife-and-Fork Chicken Soup

By The Canadian Living Test Kitchen

221 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	297297 cal
pro	22 g22g pro
total fat	14 g14g total fat
sat. fat	4 g4g sat. fat
carb	23 g23g carb
fibre	4 g4g fibre
chol	74 mg74mg chol
sodium	682 mg682mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	1313 vit A
vit C	5555 vit C
folate	1818 folate

More great recipes from this menu:

You could eat this chicken-and-vegetable soup with a knife and fork, but don't forget a spoon for the delicious broth. It's made with chicken pieces on the bone.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
3 lb chicken pieces , skin removed3 3lb lbchicken pieces, skin removed
12 cloves of garlic , halved lengthwise12 12clove garliccloves of garlic, halved lengthwise
1 leek , chopped1 1leekleeks, chopped
1 large onion , chopped1 1large oniononions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 can (28 oz/796 mL) tomatoes , mashed1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes, mashed
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
6 6(1-1/2 lb/750 g) potatopotatoes, peeled and quartered
4 4cups cupscoarsely chopped savoy cabbage, (or 2 cups ( 500 mL) halved green beans)

Preparation

In Dutch oven, heat oil over medium heat; brown chicken in 2 batches, about 8 minutes per batch. Transfer chicken to plate; drain off fat from pan.

Add garlic, leek and onion; cook over medium heat until golden, about 8 minutes. Return chicken to pan along with green pepper, tomatoes, salt, thyme, pepper and 4 cups (1 L) water; bring to boil. Reduce heat; cover and simmer for 15 minutes.

Add potatoes; cook for 15 minutes. Add cabbage; cook until tender, about 10 minutes. Skim off fat. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)

Additional information :

Substituyion:
You can use 1 whole chicken cut into pieces. Here's how. With kitchen shears, cut along both sides of backbone and remove (reserve for stock); cut through breast lengthwise. Cut each leg from breast; pull each drumstick joint out of socket and cut to separate from thigh. Cut each wing from breast. Cut drumettes off wings. Diagonally cut each breast in half crosswise. Using scissors, trim any bone shards.