Spring Vegetable Soup


Parts of a chicken with very little meat, such as heart, wings, neck and gizzard (this is only to
2 medium sized zucchini, cut in rounds
2 small yellow squash, cut in rounds
2 ears of corn, cut in rounds
3 medium-sized red potatoes, chopped
3 carrots, chopped
1/2 a green pepper, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1/4 teaspoon fresh rosemary leaves
2 stalks green onion, chopped
4 sprigs cilantro
1/4 teaspoon dried oregano
6 cups of water (approximately)
salt and pepper to taste


Wash and pat dry chicken pieces and season with salt, pepper and oregano. In large soup pot heat olive oil over low-medium heat and brown the chicken pieces or about 2 minutes on each side. Reduce heat and add garlic, onion, celery and peppers. Sautee for about 5 minutes. Add rosemary leaves and sautee two more minutes. Add one cup of water and let simmer, this will begin to make a concentrated broth. Simmer about 10 minutes.
Add another cup of water, allowing to simmer a bit more. Add 2 more cups of water and increase heat to medium. Add potatoes and carrots. Let cook for about 1 hour.
Add 1-2 more cups water and remaining vegetables except green onions and cilantro. Bring to a boil about 1-1 1/2 hours.Taste the soup to see if it needs more salt. If so, add salt to desired taste. When potatoes and carrots are soft add cilantro and green onion. Simmer 5 minutes and then remove from heat (if you want to have more than one bowl and keep the soup warm, leave on the burner but on the lowest setting just so it remains hot). Discard chicken bones and pieces if desired.
Serve in deep bowls and enjoy.


This is my original recipe which I created just a couple of weeks ago. I posted about it on my food blog and posted a photo on my facebook page and it became so popular I had to write it out for my friends who were dying to have the recipe so here I share it with you all.


6.0 servings


Thursday, June 9, 2011 - 2:28pm


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