The Recipes

Chicken and Vegetable Soup

When you're doing your shopping for the week, it can be hard.  It's almost never cost-effective to buy individual cuts of meat; you're much better off in a chain grocery store of buying packs of four or even eight and then individually freezing them.

You'll use chicken leg quarters later in the week, but let's start off with an easy soup... and that will also yield chicken stock to use later on.  You'll also be able to make extra soup or reserve some of the chicken for salads and sandwiches or even tacos or pasta, or my!

Chicken and Vegetable Soup

Serves: 1     Time: 45 minutes     Difficulty: It's intimidating, but easy!


- 1 chicken leg quarter

- 1 onion

- 1 carrot

- 1 1/2 celery ribs

- 1 bay leaf

- 1 T. peppercorns

- 1 T. coriander seeds

- 1 clove garlic

- salt, pepper, oil


Roughly chop one of the celery ribs and 1/2 carrot.  Cut the onion in half.

Put the chicken, chopped celery, carrot, onion, coriander seeds, 1 T. of peppercorns, a healthy pinch of salt, and the bay leaf in a pot.  Cover the chicken entirely with water.

Let this simmer for 25-30 minutes.  While it simmers, peel the remaining carrot and dice the carrot, onion, and celery.

Remove the chicken and strain the stock.  Remove the skin from the chicken and shred or chop it.

Return the pot to the stove and add 1 T. of oil.  Add the reserved carrot, celery, and onion to the pot and season with salt.  Stir in the garlic for a minute, then add back in 1/2-3/4 c. chicken and 1-1/2 c. stock.  Let the soup simmer for 15-20 minutes.

Ladle into bowls and serve.