Title: Chicken Soup From Lou
Categories: Totest, Chicken, Soups
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 sm.
-boiling onions)
3 Stalks celery; chopped
16 oz 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 by Badams on Feb 10,
1998