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Title: Chicken Soup Categories: Family/frie, A-ok, Soups & ste Yield: 1 Servings 1 Broiler-fryer chicken 1 cn Stewed tomatoes; (Cajun or -Mexican) 1 Green bell pepper 1/2 c Frozen corn kernels 1 lg Onion; chopped (Can use -small boiling onions) 3 Stalks celery; chopped 1 16 oz. can chicken stock 6 sm Red potato; chopped in -bite-size pieces Garlic salt 1 Bay leaf Creole seasoning Black pepper In a large pot, put chicken (minus innards, etc.), garlic salt, pepper, creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook chicken 1 hour. While chicken is cooking, chop onions, celery, and green bell pepper. Most people put carrots in their soup, but I don't like carrots, so I leave them out. Remove chicken from stock. Cool , skin, bone, and cut up. Leave time for chicken to cool - it's no fun to bone hot chicken. Give the skin and wing tips to the dogs, but not the bones. Chicken bones are not good for dogs. Reserve 1/2 of the breast for chicken salad another day. While meat is cooling and being boned, let stock cook down some. Skim fat off stock. Add chicken , tomatoes, chicken broth, onions, celery and green bell pepper to stock. Add more seasoning if desired. Sometimes I add cilantro. A dash or two of Tabasco Sauce wouldn't hurt a baby. Cook 1/2 hour. Quarter (or cut into bite size pieces, if using larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2 hour. NOTES : This is a favorite comfort soup for us. It's nice summer or winter. I use whatever vegetables I have around. Can also use frozen soup mix vegetables. NB: If you use potatoes, they don't freeze well. but we usually don't have any left to freeze. Recipe by: Lou Parris Posted to recipelu-digest Volume 01 Number 378 by Lou Parris |