Pat's Scrumptious Chicken and Vegetable SoupPrinter Friendly Version
This wonderfully satisfying soup, an adaptation of my friend Pat's family recipe from Northern Mexico, combines the flavors of chicken, corn, potatoes and other favorite, colorful vegetables. It's a perfect way to use vegetables that you have frozen from last summer's garden, or take advantage of economical flash-frozen veggies from the supermarket. I often make a very big pot and then freeze some in individual servings to reheat happily for lunch on work days. Truly a "meal in a bowl."
Don't be afraid of using all the garlic and bay leaves this recipe calls for. It seems like a lot, but these seasonings plus the corn and potatoes are what make the soup savory and delicious.