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Jin's Best Chicken Vegetable Soup

I learned how to make really good chicken broth from my college roommate back in the day, a Chinese girl named Jin (Pronounced "Jean). From that amazing broth, she made lots of other dishes, and I taught her how to make chicken soup. The recipe always makes me think of her when I make it. She loved this soup.
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Ingredients:

Broth:

  • 2-3 pounds raw chicken (I use a whole bird, but you can use parts - bony parts make the best broth)
  • one onion, chopped large
  • Half a bunch of celery, chopped large
  • 1 tsp. salt
  • water

Soup:

  • 2-3 cups chopped carrots
  • 1/2 lb. frozen lima beans (do not use canned)
  • 1 cup fresh or frozen green beans (do not use canned)
  • 1 cup fresh or frozen corn (do not use canned)
  • 1/2 cup barley or pearl-sized pasta
  • 2 Tbsp. fresh parsley (dried will work)

Directions:

Place chicken, onion, celery into a large pot with room to spare, and cover with water plus 2 inches. Bring to a boil, then turn down heat and simmer for 1-2 hours, or until chicken falls off the bone. Remove everything from the broth. discard onion and celery, pick chicken off the bones.

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Using four cups of the broth you made, bring back to a simmer, add in carrots and cook for ten minutes before adding in other ingredients. Cook all until all vegetables are done, about 10-15 minutes more. Add back in as much chopped chicken as you desire. Salt and pepper to taste. The remaining chicken and leftover broth can be used for another meal later.

Servings: 6+
Prep Time: 20 Minutes
Cooking Time: 3 Hours

By Susabelle from Longmont, CO

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