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Hearty Chicken & Vegetable Soup
 serves: 10



2 leg quarters

1 tbsp Lawry’s Perfect Blend Seasoning, Poultry & Chicken rub

1 medium onion chopped

2 celery stalks chopped

1 tbsp Tones Minced Garlic

2 tbsp salted butter

1 tbsp of olive oil

16oz bag of frozen mixed vegetables

1 cup of frozen string beans

1 8oz can of whole kernel corn

1 tsp kosher salt

1 10oz can of cream of chicken soup

1 tsp of dry Cathy's Basil Leaf

1 8oz can of tomato sauce



Cooking Instructions

1.    Rinse chicken, place in 3 quart stock pot, cover chicken with water

2.    Add Lawry’s seasoning, boil chicken until meat falls from bone (1hour)

3.    Heat medium size pan, add olive oil and butter

4.    Add onions, celery, Tones Minced Garlic, salt, and Cathy's Basil Leaf. Sauté for 5 minutes

5.    Add tomato sauce, simmer for 12 minutes

6.    Add mixed vegetables, string beans, and corn. Simmer for 20 minutes

7.    Remove chicken from pot, let cool. Leave liquid in pot

8.    Remove skin, bones and grilse from chicken

9.    Shred chicken and put shredded chicken back into pot

10.  Add cream of chicken soup, fill empty soup can with water and pour into pot

11.  Bring to a boil

12.  Add vegetable mixture into soup, bring to a boil

13.  Simmer on low for 20 minutes.