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Chicken And Vegetable Soup

chef.david.galeano's picture
Ingredients
  Chicken wings and back 2 Pound (Or Other Parts)
  Hot water 2 Quart
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Carrots 3 , peeled, quartered
  Celery stalks 3 , sliced
  Onion 1 Medium, peeled, chopped fine
Directions

MAKING
1. In a slow cooking pot or a crock pot, combine all ingredients, and stir to mix well.
2. Cover the pot with its lid.
3. Allow the ingredients to cook slowly on HIGH for 3 to 4 hours or if you have ample of time and are in no hurry, cook on LOW for 6to 8 hours.
4. Carefully lift out the meat bones using a slotted spoon and place on a platter.
5. Allow it to cool slightly until easy to handle then shred the meat off bones.
6. Return shredded chicken into the soup and discard bones

SERVING
7. Ladle the soup into warmed soup bowls or soup plates.
8. Serve the soup with crusty bread if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Servings: 
8

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