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Jax’s Chicken Vegetable Soup
chicken noodle soup with carrots, potatoes, spinach, and bok choy
chicken noodle soup with potatoes, carrots, spinach, celery, and onions
I always make this soup whenever someone is sick. It’s just a comforting chicken vegetable soup and I guarantee once you make it you’ll be making it a lot when the weather gets cold.
1 package of 6 boneless skinless chicken thighs (You can use a 12 pack if you’re cooking for a lot of people)
1 bunch celery
1 onion (white or yellow)
3 carrots (large and scrap the skins off) or 1 package of baby carrots (peeled)
5 small red potatoes or 4 medium potatoes (any potatoes will do)
1 small head cabbage (napa works fine but any cabbage will do) or 4 cups spinach or 1 bunch kale
1 large box 32 oz box chicken broth (at least 4 cups to a box, add 2 boxes if you’re using a 12 pack of chicken thighs and cooking for a lot of people)
3 cups of water
elbow or corkscrew pasta
1 can garbanzo beans or cannellini beans
1 can corn (optional)
salt
pepper
Cavender’s Greek seasoning
1. Cut up the chicken thighs into bite sized pieces and sauté them in a medium sized frying plan. Set aside the chicken when it is fully cooked.
2. While the chicken is cooking, wash and slice the carrots and potatoes and cut them into small pieces. Chop up the onion (doesn’t need to be fine) and the celery. Make sure to rip the top part from the celery.
3. Cook the chopped onions and celery in a medium sized pan. Saute until the onion is translucent. Set aside.
4. If you are using cabbage then wash the cabbage and tear it into sections. If you are using kale, wash it and rip it off the stems. If you are using spinach simply wash it and make sure that it is fresh. Chop the potatoes and cut the carrots into rounds if you are using large carrots.
5. Place all the chicken in a large soup pot. Add in the box of chicken broth and the box of vegetable broth. Add in the cooked celery and onions. Add the carrots, potatoes, and cabbage or spinach or kale. Add the can of corn if you are using it. Skim off any fat. I use a fat scum skimmer from Ranch 99. You can buy these from any Asian grocery store.
6. Allow the soup to boil on high and then reduce the heat to medium high. Make sure the lid is kept on top of the soup so it doesn’t evaporate too quickly. I usually balance 2 chopsticks on the top and put the lid on. The space where the chopsticks are allows just enough room for a little air to escape to keep it from boiling over. If it’s boiling over you can leave a small crack to allow steam to escape. Keep the soup on medium high heat for at least an hour before reducing the heat to medium. The soup needs to cook for a minimum of 1.5 hours. Mix the soup well. Taste frequently. If the soup needs more liquid, simply add water, 1 cup at a time and let it boil down a bit. If the liquid is getting low too quickly you may need to reduce the heat.
7. Approximately 10 minutes before serving add in the can of garbanzo or white cannellini beans (liquid and all). Season the soup with Cavendar’s Greek seasoning, Italian Seasoning, a teaspoon of dried oregano, a teaspoon of dried basil, fresh ground pepper, and salt. Do not over salt. For better flavor, you should simmer the soup at least 1.5 hours. If you taste the soup and it has not developed enough flavor, simply allow it to boil down more. The longer it boils, the more the flavors will blend and develop.
You can add noodles (I use elbow or those corkscrew ones from Barilla) to make it a noodle soup or more of a meal. I usually make noodles on the side and allow people to add as much as they want. However, if you are refrigerating leftovers it is best if noodles are stored separately as noodles expand over time. You can also add rice or quinoa. Please note that if you are planning on putting in noodles, rice, or quinoa directly into the soup or if you use more than 6 chicken thighs you will definitely need to have more liquid. You can add a little water or chicken broth. If you like pork you can try substituting pork for the chicken.
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