Chicken-Vegetable Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 377. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 1/2 cups chicken broth (see recipe or tip, page 373)
- 1/2 cup chopped onion
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1 bay leaf
- 1 10-ounce package frozen mixed vegetables (2 cups)
- 2 cups cubed, cooked chicken or turkey
- 1 16-ounce can tomatoes, cut up
Instructions
- In a large saucepan mix chicken broth, onion, basil, oregano, bay leaf, and 1/4 teaspoon pepper. Heat. Stir in vegetables. Bring to boiling; reduce heat.
- Cover and simmer for 6 to 8 minutes or till vegetables are crisp-tender. Discard bay leaf. Stir in chicken and undrained tomatoes; heat through.
- Chicken Noodle Soup: Prepare as above, except, after chicken broth comes to a boil, stir in 1/2 cup uncooked medium noodles or other small pasta. Return to boiling; reduce heat. Cover and simmer about 8 minutes or till noodles are done and vegetables are crisp-tender.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chicken Vegetable Soup (8731954951).jpg" by Cajsa Lilliehook from Portland; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Chicken_Vegetable_Soup_(8731954951).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.