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| DUTCH CHICKEN SOUP | |
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1 sm. chicken, boiled (fat removed from water) 2-4 carrots, chopped 2-4 stalks celery, chopped 1 lg. onion, chopped 2 pkgs. chicken noodle soup 1 pkg. vegetable soup (Knorr) 2-3 chicken bouillon cubes Season salt (to taste) Parsley Handful of broken vermicelli Boil chicken in Dutch oven. When meat falls from bone take out chicken and cut into bite size pieces. Add bouillon cubes, carrots, celery, onions and chicken pieces back to broth. (Keep Dutch oven 3/4 full by adding extra water). Simmer for at least 1 hour. Add rest of ingredients. Simmer 1-2 hours, stir occasionally. | |
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recipe reviews #182280
Willem (California) says:
I make Dutch chicken soup all the time and one whole chicken should give the soup enough flavor that it should make 3 packages of soup completely unnecessary. Also I add leeks, parsley and celery root if available. At times I use a BBQ Costco (rotisserie) chicken or part of it to start my soup which also works very well for me.
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