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Recipe for family meals :

Our Family's Favorite Vegetable Chicken Soup

This recipe comes from Lucie Brisson in Canada. Lucie has her own website called Health Recipes - Lucie is a single Mum with two children and runs her own business called Light Bringer Publishing. It is well worth paying a visit to her website as she has a most unusual and interesting business writing eBooks - what are eBooks? Have a look at her website and all will be revealed. Lucie has kindly given us permission to reproduce some of her recipes which are featured in some of her books.

"This recipe comes from the upcoming eBook, Health Recipes dot com".

"You substitute vegetables that are in your refrigerator or freezer. (Substitute the chicken with whole-grain noodles to make a vegetarian soup".


12 cups water
3 carrots, sliced
1 cup cauliflower, chopped (or frozen)
1 onion, chopped
1 cup broccoli, chopped (or frozen)
3 tbsp. red lentils
3 tbsp. pearl barley
2 celery sticks, sliced
1/2 cup peas
1/2 cup corn
6 chicken drumsticks
1 3 oz. can tomato paste, no salt

3 pkgs. low-salt chicken base (or 3 tbsp.)
1 tbsp. vegetable soup base
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. fruit sugar
3 garlic cloves
3 tbsp. parsley flakes
2 tsp. celery seeds, powdered
2 tsp. celery seeds
1 tsp. basil


Add the chicken drumsticks and tomato paste to the water in a large soup pot. While the chicken is simmering, add the seasonings. Cover and simmer for 2 hours.

Take the chicken drumsticks from the broth and separate the meat from the bones. Chop the meat and return the meat to the broth. Drumsticks are used so that the soup doesn't have to be strained to remove any lose chicken bones that would exist if whole chicken legs were used.

Add the lentils and barley and continuer to simmer for 20 minutes.

After the 20 minutes, add all the chopped vegetables except the corn and peas. Simmer until the vegetables are tender and add the corn and peas during the last 5 minutes.