Finally!

We have Internet!

We have a couch!

We have picture frames!

God has blessed us so much with this cute little home.

And I’ve been cooking up a storm in the huge (well, huge to me) kitchen. Guys. I actually have counters now. Counters.

Mostly I’ve just been cooking soups. Husband is sick, so I made some delicious, super food soup packed with health-boosting veggies. Never had turnips, leeks, and parsnips before this soup. I’ve been missing out.

So, Chicken Vegetable Soup. This serves 20, but I cut it in half. I also nixed using the chicken with skin and bones… all I had was boneless and skinless chicken breasts. And I added baby ‘bello mushrooms.

Mmm look at that tasty parsnip.
Mmm look at that tasty parsnip.

Ingredients:

  • 4 parsnips
  • 1 bunch Italian parsley
  • 6 large carrots
  • 1 bunch fresh dill
  • 10 large stalks celery
  • 4 large onions
  • 2 turnips
  • 4 leeks
  • 1 bunch broccoli
  • 8 cloves garlic
  • 2 whole chicken breasts with skin and bones
  • 2 skinless and boneless chicken breasts
  • 2 cups fat-free, low-sodium, no-MSG chicken broth
  • 1 ounce garlic powder
  • 1 ounce onion powder
  • 3 tablespoons pepper
  • 3 tablespoons salt

Wash and clean all vegetables. Peal and cut off the tops and bottoms of the carrots, parsnips and turnips. Peal the garlic and onions. Cut all the vegetables into 3 or 4 pieces. Wash the chicken breasts.

Fill a 12-quart, lidded cooking pot with 10 ½ to 11 quarts of water. Add all the ingredients except the salt and pepper to the pot and bring to a boil. Lower the heat, cover and simmer about 3 hours. After about 2 hours, carefully remove the chicken breasts. Place the breasts on a large plate and remove and discard the skin and bones. Return the chicken back in the pot.

After 3 hours, turn off the burner and let the soup sit, covered for 2 to 3 hours. Add salt and pepper to taste, and refrigerate. The soup is best served the next day, so it has time to thicken and settle.

Nutritional Information: 2 cups (per serving), 129 calories, 1g fat, 20g carbs, 834mg sodium, 5g fiber, 11g protein.

I definitely suggest reading what each veggie contributes — it’s good to know what yo

u’re eating! God is so awesome, making these nutritious things, just for his omnivorous and herbivorous creations to consume.

Anyway. It’s good to be home. Yeah, so it’s a rented duplex. It’s our rented duplex. For now.

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2 thoughts on “Finally!

  1. Yay!
    Unfortunately my biggest pot is 5qt and a lot of those ingredients are not available over here but…… that’s okay. I love studying nutrition– isn’t God awesome in creating everything we need (not from chemicals!).

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