This simple soup is my favorite when I was just good homemade soup. I prefer chicken in my soup, and just a few veggies. You can make on stovetop, or low and slow in your crock pot too. Nothing is exact here... measurements are just close guesstimates.
Course Soup
Cuisine American, Southern
Keyword soup, soup with chicken
Author Wendy Perry
Ingredients
1whole chicken, or lots of leg quarters (I prefer mostly dark meat in my soup)
228 ounce canscrushed tomatoes
a couplelarge onions, diced
about 1 ½ cupswhite corn
about 1 ½ cupsbutterbeans
4-6 cupsthinly shredded cabbage
salt and pepper
a little bit of sugar to take the edge off the tomato acid
My 2 personal ingredients:
115 ounce cancreamed white corn
2-3stalkscelery,diced
Instructions
Bring to boil then simmer chicken in several (3ish) quarts of salted water. (white and dark) for broth. (If doing in a crockpot, you will want to simmer your chicken for quite some time for it to be done. Cut whole chicken into smaller pieces so it will cook faster.
Using slotted spoon, remove chicken to cool. Once cool enough to handle, debone, skin and shred chicken.
After removing chicken, return to rolling boil and add remaining ingredients except sugar. Let simmer until nice and rich and flavors marry.
Towards the end, add the sugar in little bits at the time until you have the acid balance you like!
Notes
Although you can use parts, a whole chicken will give way more flavor from the skin and bones (that you will discard). Legs and breasts are fine, with skin and bones. Just be sure to use chicken with skin and bones for all the flavor that offers!
I have used Brussels sprouts a few times when I had those and didn't have cabbage.