This soup has a chicken base and we add various seasonal vegetables. It is very adaptable to the vegetables and herbs on hand. It is a light soup but filling, especially when served with our Round Loaf or Onion Herb Bread.
- 1 large chicken
- Water to cover the chicken
- Assorted herbs, dill, chives, garlic, savory, sage, etc.
- Salt and pepper to taste
- Assorted vegetables, carrots, squash, chard or spinach, onions, etc.
We boil the chicken with the herbs until done, then remove the meat from the bone. Cut or tear the meat into bite-sized pieces.
Add selected vegetables to the chicken broth and cook until almost done.
Add the cut chicken and cook a bit more. If we want to make dumplings, this is the time we add those for cooking.