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Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Garden Vegetable and Chicken Soup

Vegetable-6086
Ingredients  
1  3 1/2-pound chicken, cut into 8 pieces
8 cups water
3/4 cup dry kosher white wine
2 teaspoons kosher salt
2 teaspoons olive oil
1 onion, finely chopped
1 pound potatoes, peeled, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
3 medium carrots, peeled, sliced
4 ounces pole beans, trimmed, cut into 1-inch pieces
2 medium zucchini, trimmed, cut into 1/2-inch pieces
1 cup fresh corn kernels
2 cups (packed) fresh spinach leaves, thinly sliced
1/3 cup fresh basil, thinly sliced
 
Preparation

Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight.

Spoon fat off top and discard. Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, pole beans and 1 teaspoon kosher salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with kosher salt and pepper.

Yield
6 to 8 servings

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