Quick Booyah

quick booyah(WLUK)


4 tablespoons butter or olive oil
4 cups carrots, diced
4 cups onions, diced
4 cups celery, diced
1 whole cooked chicken, shredded
3 tablespoons chicken soup base
14-16 cups chicken stock
4 cups cabbage, shredded
2 bags (16 ounces each) frozen mixed vegetables (corn, green beans, carrots, peas)
4 cups Southern style cubed frozen hash brown potatoes
1 can (28 ounces) diced tomatoes with juice
1 tablespoon Lawry’s Seasoning Salt
2 cups V-8 or regular tomato juice
4 to 8 cups extra chicken stock (optional)
Juice from half a lemon
A few dashes soy sauce or salt and pepper (optional)


In a large soup pot, cook the onions, carrots and celery in butter or oil until they start to get a bit soft. Season with a little salt and pepper. Add the soup base, stock, and chicken. Bring to a boil. Next add the cabbage, canned tomatoes and mixed vegetables. Add the frozen potatoes, Lawry’s seasoning salt and tomato juice. Simmer 10 minutes.

Stir in fresh lemon juice at the end. If the broth needs more flavor, add a few dashes of soy sauce or a little salt and pepper.

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