One-Pot Chicken & Vegetable "Stoup"
This delicious, hearty soup is jam-packed with delicious vegetables and made extra hearty with homemade bone broth. Enjoy with bread on a cold day or in a mason jar as a packed lunch.
Equipment
- stock pot
- cutting board or mandolin
Ingredients
- 5 lb whole chicken, plucked and gutted
- 2 ea bay leaves
- 1 tsp rosemary
- 1 tsp sage
- ½ tsp garlic, crushed
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1½ cup carrots, diced
- 1½ cup green beans, diced
- ½ cup celery, diced
- 1 cup corn
- 1 cup mushrooms, sliced
- 1½ cup barley OR potatoes
Instructions
- Begin by taking clean, gutted chicken and stuff with bay leaves and garlic. Coat skin with remaining seasonings.
- Place chicken in stock pot and fill with water.
- Boil on high until chicken is fully cooked and fall-off-the-bone tender, about one and a half hours.
- Remove chicken from pot and allow to cool before stripping from bones.
- With the broth remaining in the stock pot, add carrots, corn, green beans, celery, and potatoes. Cook on high until potatoes and carrots are fully cooked.
- While vegetables are cooking, strip chicken and dice to chunks.
- Once vegetables are cooked and tender, add chicken, mushrooms, and barley. Cook on medium until chicken is reheated and barley is cooked, about half an hour.
- Serve hot with fresh bread and enjoy!