Chunky Chicken Vegetable Soup

20 min

Prep Time

1 hr 30 min

Cook Time

1 hr 50 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

10

each

Chicken thigh

7 1/2

cup

Water

8 1/2

tsp

Base, chicken, low sodium

3 1/4

cup

Peas, green, frozen

2 1/4

cup

Potato, peeled, diced

2 1/4

cup

Carrots, frozen, sliced

2 1/4

cup

Celery, fresh, diced

13

tbsp

Onion, white, fresh, chopped

3 1/4

tbsp

Parsley, dried

1/2

tsp

Salt, table, iodized

Nutrition Info

520.00 g / 18.57 oz per serving.

Recipe Label

Instructions

**Can use chicken thighs or legs
1. Combine chicken thighs, water, & low sodium chicken base.
2. Cook, covered, until chicken is tender - about 1 hour.
3. Remove chicken pieces - debone & dice chicken meat, return to broth.
4. Add peas, potatoes, carrots, celery, parsley, & onion - cover.
5. Return to a boil - reduce heat & simmer until vegetables are tender.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.