This rustic and deeply satisfying dish is a true comfort food classic, blending tender chunks of chicken, beef, and pork shoulder into a rich, savory broth. The combination of meats provides a complex, robust flavor base that is enhanced by fresh garden vegetables like ripe tomatoes, lima beans, peppers, carrots, and potatoes. Simmered for hours, the ingredients meld together to create a thick, hearty stew that is perfect for cold evenings or feeding a large crowd. It’s a nostalgic recipe that evokes the warmth of home cooking, offering a nutritious and filling meal that tastes even better the next day. Ideal for family dinners or potlucks, this soup is a testament to the beauty of slow cooking and simple, wholesome ingredients.
Chicken Soup
Description
This rustic and deeply satisfying dish is a true comfort food classic, blending tender chunks of chicken, beef, and pork shoulder into a rich, savory broth. The combination of meats provides a complex, robust flavor base that is enhanced by fresh garden vegetables like ripe tomatoes, lima beans, peppers, carrots, and potatoes. Simmered for hours, the ingredients meld together to create a thick, hearty stew that is perfect for cold evenings or feeding a large crowd. It's a nostalgic recipe that evokes the warmth of home cooking, offering a nutritious and filling meal that tastes even better the next day.Ingredients
Directions
-
In a large, heavy-bottomed pot or Dutch oven, combine the diced beef, diced pork shoulder, and 3 quarts of water or stock.
-
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
-
Cover the pot and let the beef and pork simmer for 2 1/2 hours to tenderize the meat and develop the broth.
-
Meanwhile, in a separate pot, place the disjointed chicken and cover it with just enough water to submerge the pieces.
-
Bring the chicken to a boil, then reduce the heat to low and simmer for about 1 hour, or until the meat is tender and easily pulls away from the bones.
-
Remove the chicken from the pot and let it cool slightly. Shred or chop the meat off the bones, discarding the bones and skin.
-
Add the shredded chicken meat and the liquid it was cooked in to the pot with the beef and pork.
-
To the combined meat and broth, add the quartered tomatoes, lima beans, diced red pepper, diced green peppers, diced onion, diced carrots, diced potatoes, bay leaf, and Worcestershire sauce.
-
Stir well to combine all ingredients and bring the soup back to a simmer.
-
Cover and simmer for an additional 30 minutes to allow the vegetables to cook and flavors to meld.
-
Stir in the fresh corn kernels and continue to simmer for about 15 minutes, or until the corn and potatoes are tender.
-
Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper if desired.
-
Serve hot in bowls, garnished with fresh herbs if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1756.9kcal
- % Daily Value *
- Total Fat 77.0g119%
- Saturated Fat 23.0g115%
- Cholesterol 488.1mg163%
- Sodium 797.6mg34%
- Total Carbohydrate 88.0g30%
- Dietary Fiber 20.2g81%
- Sugars 18.5g
- Protein 165.4g331%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
