Summer Chicken Soup

Serves: 12
Total Calories: 366


1/4 pound salt pork diced
1 broiler-fryer chicken
8 cups water boiling
1/2 onion chopped
1 rib celery chopped
1 carrot chopped
Few sprigs fresh parsley
1/2 teaspoon salt
6 peppercorns
1 bay leaf
1/2 teaspoon thyme crushed
4 teaspoons chicken bouillon instant
2 tablespoons vermouth
1 teaspoon basil crushed
Salt and pepper to taste
5 cups fresh cut-up vegetables, such as:
2 tomatoes peeled, seeded and chopped
2 to 3 carrots peeled and cubed or thinly sliced
2 zucchini small, stemmed, cut in strips
1/4 pound green beans stemmed and sliced
1/2 onion medium, cubed
2 ears corn kernels cut from cob
1/2 cup white rice raw


Sauté salt pork in heavy 6 to 8 quart pot until fat is rendered. Remove scraps. Brown whole chicken in fat until golden. Pour in boiling water and add next 8 ingredients. Bring to boil and simmer 1 hour. Remove chicken cool, skin, bone and cut meat into 1-inch cubes. Refrigerate. Return bones and skin to stock pot and bring to boil simmer for another hour. Strain broth and discard bones and skin. Cool broth and refrigerate so fat can be easily removed. Return broth to stock pot you should have 6 to 7 cups. If not, add enough water to make this amount. Add instant bouillon, Vermouth, basil, salt and pepper bring to boil. Add prepared vegetables, bring to boil and simmer for 20 minutes. Add chicken and bring to boil.* Taste for seasoning. Serve with sprinkling of minced parsley if desired.

* This soup freezes well, but if freezing, do not bring soup to boil after adding chicken.

Nutritional Facts:

Serves: 12
Total Calories: 366
Calories from Fat: 1

This Summer Chicken Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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