Rhonda

I do nearly everything from scratch so I don't use store bought chicken broth. But if you prefer feel free to substitute.

One Whole Chicken - more flavor this way
Large deep pan-- about 2-3 gallon size

Cook the chicken in water til the meat falls off the bone--about 2 hours

remove chicken/bones and strain broth to remove all small pieces

Replace broth back in pan

Add --- the spices are approx. I don't measure so adjust for your taste.

1 jar applesauce
2 T Garlic powder
2 T Garlic Salt
2 T Pepper
1 large onion diced
2 cups celery

Let the broth boil for about an hour

Add - you can vary this according to your taste

2 c diced potatoes
1 c raw carrots - If you plan to freeze this the canned carrots are tasteless when frozen but the raw ones keep their flavor when frozen

Let cook for about a half hour

Add these are all optional

1 can green beans
1 can peas
1 can corn
1 can mushrooms

Cook again for a few mins just to blend the new ingredients but not too long or the peas will blend into the broth.

At this point it is done. But the last time I made it the other night I added flour to thicken it for a more gravy like broth.

If you find your broth has cooked down too much you can add water to it along the way but be careful not to add it too close to the end or it will make your soup taste watered down. Earlier in the process and the broth will blend better.

This soup has a slightly sweet flavor I really like. I didn't have any applesauce the other day so I added about 1 1/2 quarts of frozen apple halves instead.

Hope you try this and I hope you love it as much as I do. It is differant than any I have had anywhere else.

amma

I would never had thought to add applesauce...I will have to give this a try :D :D :D

Rhonda

The only reason I did Amma was because my mom tried a new squash soup recipe last winter and I liked the flavor of apples in the chicken broth in that soup so decided to try it in my chicken soup. And I loved it. It actually doesn't have the full flavor til you get to the end when all the vegetables are added. then it really comes together. I have syphoned of the broth at the end just because I like it so well. I have put it in a cup and drank it without veg like you would tomato soup. It's good at least in my opinion. that is before it is thickened. I hadn't thickened it til this last time I made it.

Rhonda

I forgot to add the chicken in in the recipe. I don't add the chicken til the end as if you add it earlier on the chicken will become stringy and I strongly dislike stringy chicken. So strip the meat off the chicken and dice and add it towards the end.

Sorry. By the time I realized I didn't add it it was too late to edit.

Rhonda

I don't have one on hand but I'm gonna say 16 oz? The jar is about 8" tall. That is probably 2 cups. I'm guessing here because I don't have anything to look at and I don't remember. But it is really up to you how much you use. This is my best answer. Sorry Loretta I can' t be more precise.

Bevanger

yummy

Rhonda

Actually I went back and looked at a jar I found. It is 24 ozs. I use a large pot so it doesn't get too over poweringly sweet. But you can certainly experiment and use it according to taste. My mom doesn't like it all that well. But she and DH prefer things to be sour. They like olives and dill pickles and hot things. I don't. I have more of a sweet tooth and prefer my chili sweet and they don't so much. Tho DH likes both my Chili and this Veg soup. He usually makes the Chili and he adds the ketchup the way I like it most of the time.

blueangel

Sounds delicious