I thought March was suppose to be spring like! You know, flip flops, a light sweater, walks through the tulip gardens but not so in my neck of the woods.
I’m down right cold and my bones are aching. I’ve already dressed my beds for spring but I had the hubs pull out a packed away blanket the other night, heat that “bad boy” in the dryer so that I could snuggle in comfort and uncurl my toes! I know soup is considered to be a winter food but I can eat soup in the desert! I love soup anytime and that’s why soup makes the list for my Magical March favorites.
Give me a heaping bowl of soup and a fluffy buttery cornbread muffin and I’m in heaven. I’ve shared a similar soup recipe with you here. This bountiful vegetable soup with a little yard bird, aka chicken, is a bit more comforting and soooo delicious! This recipe makes enough for dinner and some to freeze for one of those days like the one I just had.
Enjoy!
Yields 4 quarts
Save RecipeIngredients
- 2 yellow squash diced
- 2 zucchini squash diced
- ½ head of green cabbage chopped
- 1 large onion diced
- 3 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 28oz can diced tomatoes
- 6 chicken legs or 2 chicken breast, bone in and skin on.
- 3 tbsp. olive oil
- 2-32 oz. carton chicken stock
- 1 tsp. poultry seasoning
- Salt and fresh cracked pepper to taste
Instructions
- Pre-heat oven to 350 degrees. Clean chicken, legs or breast, pat dry and season with salt and pepper. Place chicken in baking dish and bake for 30-45 minutes. Chicken will not be done. Remove from the oven. Remove skin and set aside. In a Dutch oven, add olive oil and heat oil on medium high. Add onions. Sauté until onions are translucent. Add carrots, celery and garlic, sauté for 4-6 minutes. Add chicken stock, stir and bring to a light boil. Add chicken, squash, cabbage, tomatoes, and poultry seasoning. Add water to cover ingredients. Add Salt and pepper, stir, cover and lower heat. Simmer until meat is tender. Remove bones and shred chicken. Season to taste.
