The first time I made this soup was about 30 years ago and I should make it more often. I am using the chicken stock I made a couple of days ago but you can use any good quality chicken broth from the store. The first time I made it I actually used the cans of Campbell’s chicken broth. It was a great soup even made that way but is a fabulous soup made with homemade stock. The nice part about the soup is exactly what the name implies. If you have a garden just raid it for as many different vegetables as you can find. The vegetables in the soup can be anything you like, just make sure you’re using at least eight different kinds.
Like with any soup I make I remove all the fat from the stock. I find the animal fat after it has been boiled for a few hours has kind of a chemical taste and a strange mouth feel. I think a really good soup needs the mouth feel that fat gives it so I add in a fat that tastes good. Sometimes, depending on what soup I make it’s olive oil but for this soup I have found butter is best.
You can make this using some frozen vegetables but it is much better using fresh. Luckily most good supermarkets carry enough fresh vegetables to make it. If you have ever seen recipes that give you cup measurements for spinach it gets a bit confusing. I always wondered if you were to pack the spinach down or leave it loose. For me using a soup bowl works the best, just dump the spinach in the bowl. It just makes it a little easier to figure out. I find for most soup if you want to add pasta it is always best to cook the pasta separately. The pasta if cooked in the soup gets mushy when there’s leftovers. For this soup I used small pasta shells, like the fact that when they’re on your spoon they hold a little broth.
2 liters chicken broth
3 cups shredded chicken
1 large carrot chopped
1 onion diced
1 large rib celery chopped
3 cloves garlic minced
2 tablespoons butter
1 large tomato diced
1 small ear of corn kernels remove and seperated
3/4 cup peas
16 green beans cut in about 3/4 inch pieces
4 mushrooms sliced very thinly
1 heaping soup bowl of spinach stems removed
4 green onions chopped
1 tablespoons chopped basil
2 tablespoons chopped parsley
1 teaspoon chopped dill
salt and pepper to taste
2 cups cooked small pasta shells
On medium heat saute the onion, carrot, celery, mushrooms, and garlic in the 2 tablespoons of butter for 2 minutes. Add the chicken broth, tomato and bring to a boil, reduce heat to a very gentle boil and cook for 30 minutes. Add the kernel corn and cook for 10 minutes. Add beans, peas green onions, spinach, chicken, and dill and cook for 20 minutes. Taste the soup and add salt and pepper if needed and stir in the parsley and basil. Add hot pasta to the bowls and laddle the soup on top and serve