Chicken Soup

Bones from one cooked chicken

12 cups water

3 potatoes

3 carrots

3 stalks celery

2 cups frozen peas

2 cups frozen corn

2 cubes chicken stock (https://amzn.to/3XcSDcM)

1 tbsp garlic powder (https://amzn.to/3VvsrJ4)

1 tsp pepper

salt to taste

Boil the chicken bones in the 12 cups of water in a 6 quart saucepan (https://amzn.to/45nUZYn) for about 45 minutes. Remove bones from water into a bowl. set aside to cool.

Chop the potatoes, carrots, and celery and add to the broth. Let cook for about 30 minutes. While these are cooking, remove all of the remaining meat from the chicken bones you boiled for the stock. After the 30 minutes, add the frozen peas and corn as well as the chicken you picked off of the bones. Add the pepper, garlic powder and salt to taste. Let cook until the vegetables are soft.

Enjoy with cornbread (recipe on this site)

This recipe sounds like a lot of work, but it is mostly just cooking time. Prep only takes about 20 minutes total. This soup freezes well, so you have dinner ready in minutes for days that you don't have time to cook.

When you take some soup out of the freezer or have leftovers, make some dumpling dough from the chicken and dumpling recipe, heat this soup up, add the dough on top, cover and let cook for 15 minutes and enjoy!!