How to make homemade chicken-vegetable soup like a real Southerner

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Cold weather just sets my soup-cooking emotions to stirring.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

After a look into my post-Thanksgiving freezer, I realized I had a variety of frozen vegetables I’d like to do something with because I’m not going to make them individually just for myself.

That’s when “soup!” came into my mind. I’ll have some for myself and some to share with friends, which is why I make a big pot of it. It’s also great to freeze in quart-size Ziplock bags for a no-trouble supper or lunch. Just add a salad or a toasted roll and you’re in business.

My only word of advice is to refrain from adding the chicken until the soup’s almost done. Otherwise, it will cook out all its juices and taste dry, even in the midst of the broth.

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