Take your half empty bags of assorted frozen chicken parts and add to a large pot of water. Add salt, pepper, chicken bouillon and Bay leaf. Boil until cooked through. Reduce heat to simmer.
Take chicken out of pot and either cut up or pull apart. While you are doing this, add all veggies (canned, frozen or fresh) to the soup mixture on the stove. (Perfect way to use up the frozen corn, peas or mixed veggies that have not been used by the end of the week)
Place chicken pieces back into simmering pot. Simmer all ingredients till carrots are cooked through. (I think about 30 minutes.)
Serve hot with toppings such as grated cheese, hot sauce, sour cream, croutons, etc.
Originally Submitted
10/5/2009
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