Chicken soup with vegetables from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 129) by Mark Bittman

  • carrots
  • celery
  • onions
  • parsley
  • turnips
  • zucchini
  • peas
  • mushrooms
  • potatoes
  • canned or frozen corn
  • chicken stock
  • parsnips
  • yellow squash
  • chicken
  • EYB Comments

    Can substitute dill or cilantro for parsley. See p. 141 for variation with grains.

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

  • Eat Your Books

    Can substitute dill or cilantro for parsley. See p. 141 for variation with grains.

  • sturlington on October 18, 2012

    Recipe as written doesn't have a lot of flavor. Use as many of the suggested 9 simple additions as possible to build flavor and you will have a really good soup.

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