Healthy soup from Deep Run Roots: Stories and Recipes from My Corner of the South (page 434) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mrshalf on July 26, 2018

    I must have made this recipe exactly as written but to the exclusion of the optional pesto, at least ten times. It's everything you want a healthy soup to be! My daughter watches the show with me and wants to meet Miss Vivian to thank her for such a healthy soup. Think chicken noodle but carb free and full of veggies. A real keeper.

  • DKennedy on February 28, 2017

    I made quite a production out of this, dirtying quite a few pots and pans in the process. I started by making the simple chicken stock the way she describes in the first paragraph. Not wanting to wait, I sautéed up the veggies in a separate pot. When the chicken was ready, I moved it to a large bowl to cool down so I could shred it. I then returned all the bones back to the original stock and reduced it by half. Meantime, I added the cheese rind and tomatoes (subbing rotel for regular) to the sautéed vegetables with a small amount of stock to allow the flavors to marry. I strained the stock, and added it to the veggies along with the shredded chicken. All this went into the fridge overnight. Today, I added the sugar, salt and pepper and a bit of chopped basil in place of the pesto. Spectacular.

  • Emily Hope on February 27, 2017

    We liked this soup. I started with a leftover roast chicken rather than a raw one--cooked the carcass in the pressure cooker for an hour with the parmesan rind, which actually made the broth taste quite strongly of parmesan (maybe more than I'd like it to)--next time I'd do as the recipe suggests and cook it with the broth and tomatoes for 20 minutes instead. I bulked it up with some chickpeas as there wasn't that much meat left on our bird--this was OK (and she suggests lentils as an option in the headnote), but I think we'd have preferred with with more chicken instead.

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