Scotch Broth Soup (My Take)

[souper]

5 medium carrots

1 large onion

5 sticks of celery

2 small chicken breasts

5 tiny baby potatoes

4 cans scotch broth soup

4 cans water

1 box chicken broth

1/4 cup pot barley

salt

pepper

garlic plus

thyme 

Throw all in soup pot .

Bring to a boil.

Reduce heat and simmer until veggies are tender. 

The spices are to taste. I don't generally measure them.

This recipe makes about 16 cups of soup at about 125 calories per cup. 

You can reduce amounts accordingly if you don't wish to make that much.

Enjoy.

[SantiR]

Hello @souper! This recipe sounds so good. Thanks for sharing it with us. I will surely try, maybe this weekend with family. It sounds very hearty. 

If you have any pictures, make sure to share them with us! 

[kwaasen]

Wouldn`t this be a great dish to put n the freezer for the crazy days?

[souper]

It is. I am on my own as my husband passed away last year, but I can't seem to stop making those big pots of soup. They're very hearty soup chuck full of vegetables. I seldom use potatoes as they don't freeze well. You can always add some when you thaw it out if you have some leftover in the fridge. Hope you enjoy when you make it. Winter is coming, unfortunately and that's soup time.If you want to freeze this soup I would leave out the potatoes until you eat it.

[kwaasen]

Sorry for the late response. 

I truly agree,  defrosting any soup with potatoes in it will turn it into a stew! 

Sorry about your husband.