Chicken & Vegetable Soup




  • 1/2 gallon chicken stock, homemade is highly recommended but not necessary
  • 4-5 carrots, chopped (I like slicing diagonally)
  • 2 celery stalks, chopped (1/4 inch thick, including leaves)
  • 1/4 large celery root, thinly sliced
  • 1 bunch green onions, sliced
  • 1/4 head green cabbage, sliced into ribbons
  • 3 cups shredded chicken (left over from roasted chicken)
  • 1 tsp white pepper
  • A few large pinches of salt


  1.  Heat stock in a large soup pot.  Add carrots and bring to a boil.
  2. Reduce heat and simmer for 15 minutes.  Add remaining veggies and simmer for another 5 minutes.
  3. Add shredded chicken and heat for another 5-10 minutes.
  4. Serve Hot.  Reheats well, but loses color.

This would also be great with a tablespoon of tomato paste or a few eggs dropped into the broth.

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