Chef Gosselin’s Quick Vegetable Soup (Chicken Stock based)
I do love a nice hot veggie soup. Further more I like a light chicken stock type soup loaded with different types of vegetables and legumes. Sometimes I just want some noodles added to my soup to offer one more texture that makes my mouth smile. Here I am offering to you a soup I made many times this winter and created another crock this past weekend to have for the lunches that my gal and I take to work. Let’s Make the Chef Gosselin Quick Vegetable Soup.
I prepare my own chicken stock you can buy this part if you want the fastest prep time. If you are buying your chicken stock in the can or box…. buy 4 quarts (if you are preparing the amount I am specifying). I make enough to have for a week or more of lunches.
1 whole chicken (leave it frozen if you bought it that way, it is easier to work with) (use only if you are making your stock)
7-10 oz bag of frozen peas and carrots
7-10 oz bag of frozen chopped onion
7-10 oz bag of frozen corn
7-10 oz bag of frozen lima beans
7-10 oz bag of frozen cut green beans
15 oz can navy beans (drained)
1 small head celery (chopped)
4 bay leaves
6 quarts water or 4 quarts of chicken stock
1 tbsp dried parsley
1 tsp oregano
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried dill weed
1/2 tsp ground black pepper
optional: 1 pound box bow tie noodles or elbow macaroni or ditatini noodles (anything you love)
Place whole frozen chicken in an 8 qt crock pot and fill the pot to the top with water. Turn on low and let the chicken simmer for a minimum of 24 hours. I want my chicken to give up every ounce of flavor and that means longer cooking times.
Remove the chicken from the stock and dig out all the parts and pieces. If you want LOW FAT stock you need to turn off the crock pot and transfer the stock to a set of holding containers (I use 2 qt pitchers with lids) Allow the chicken to cool to room temp and place the containers in the refrigerator over night. The fat will float and gel at the top of the stock. You can scoop it out of your stock and POOF…. a nice low fat chicken stock. If you want a strained and particle free stock… break out a strainer and lay a cloth in the strainer. Pour your stock through the strainer and cloth…. collect it in the crock pot.
Place ALL ingredients except chicken, which you can use as another meal idea (like chicken salad) into the crock pot with your chicken stock and again on low…..simmer until all veggies are tender (approx 6 hours).
Taste and re-season with salt and pepper.
If you like some noodles in your soup…like I love a noodle.
Cook noodles in boiling water according to the instructions on the box with the exception… remove noodles and drain while they are still very al dente. We want the noodle to finish cooking and absorb a little chicken/veggie stock (they taste better).
Place partially cooked noodle in the hot vegetable soup. Let simmer until tender. Remove from heat and serve hot.
You can feed about 14-16 people with this amount of soup. I ladle mine into small single serving containers and refrigerate for my lunch use. This soup freezes well so you can make and freeze this for a later event. Do not add the pasta if you are freezing this soup. Add pasta later to the thawed and reheated soup.