Real Chicken Soup Name: Kristina Sarver Base: Fort Bliss Recipe: Chicken Soup Prep time: 10 minutes Cook time: 1+ hours, unattended Ingredients 3-4 quarts chicken stock Carrots, in small sticks or slices 1-2 medium tomatoes, small cubes or one drained can of Rotel for a spicier soup 1 small onion, chopped 1 yellow squash, 1” cubes 1 zucchini, 1” cubes ½ head of cabbage, wedges Cilantro, about 3 tablespoons chopped 1 lb of chicken chunks (cooked)* 1 cup rice (optional) salt, pepper, garlic powder, cumin The ingredients are whatever you like in soup. This is how I make my soup and it is awesome. Bring stock to a boil, turn down to a simmer and add carrots and onion. Let cook about 15-20 minutes then add all other vegetables and simmer about 30 minutes or until the veggies are done to your liking. Put in the chicken and cilantro in the last 10 minutes, cooking in stock too long will make the chicken shred and the cilantro dark and slimy. I add about a cup or so of rice the last 20 minutes of cooking, just to make it a little more substantial. I serve it with slices of lemon on the side. *Raw chicken version: Boil a whole chicken or whole chicken pieces (with skin) with some celery, carrots and onion chunks for about an hour, then strain broth into another pot and remove chicken from the bones in chunks and set aside.