- 2 Large Spanish Onions
- 6 Cloves Garlic
- 2 Tbsp Olive Oil
- 3 Large Peeled Zucchini
- 2 Large Bags Frozen Cauliflower
- 2 Packages Chicken Bones
- 2 Packages Chicken Cutlets – approximately 2 1/2 lb in total
- 2 Tbsp Kosher salt
This recipe makes a lot. Yes you can half the recipe but you may as well make the full recipe because it freezes so well. This recipe yields approximately 9 – 21b containers.
Dice onion and garlic and sauté in oil till clear approximately 5 minutes. Put the chicken bones in a net bag ( you may need 2 bags for this ) Put the chicken cutlets in a separate net bag. Add all the vegetables and chicken to the soup including the salt. Add water just to cover. It can even be one inch less than covering everything. Cook for 2 1/2 hours. Remove the chicken bones and discard. Remove the cutlets and set aside. Blend all the remaining vegetables with a stick blender. Dice or shred the chicken cutlets and add it to the soup. I like to divide the soup into containers and then add the chicken. This way each container has an almost equal amount of chicken. This soup freezes well. Keep in mind it takes longer to defrost than regular chicken soup.