Spicy Whole Chicken Veggie Soup
This week in Minnesota, the Automn winds have blown away the summer heat; fall is officially here. My favorite things to eat during this time of year consist of soups, chilis, and roasts. Yesterday I made a whole chicken veggie soup that will last in the fridge for the next 72 hours, covering at least 6 combined meals for my wife and I.
The recipe is simple, clean, with a hint of heat from the Calabrian Chili Seasoning. If you want healthy leftovers for days, which will also warm you up, this is for you!!!
Whole Chicken Ingredients
Baking the Chicken
In a large stock pot (must have lid), preferably a ceramic pot, place in your chicken. Season chicken evenly with salt, pepper, & calabrian chili seasoning on both sides of the chicken. Add beer and butter, place lid over pot and place seasoning whole chicken into a 300 F oven for 1.5 hours. Remove from over, separate chicken and chop into fine pieces in order to add to soup.