Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Broiler-fryer chicken |
1 can | Stewed tomatoes; (cajun or mexican) |
1 \N | Green bell pepper |
½ cup | Frozen corn kernels |
1 large | Onion; chopped (can use sm. boiling onions) |
3 \N | Stalks celery; chopped |
16 ounces | Chicken stock |
6 smalls | Red potato; chopped (in bite size pieces) |
\N \N | Garlic salt |
1 \N | Bay leaf |
\N \N | Creole seasoning |
\N \N | 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 ½ 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 ½ hour. Quarter (or cut into bite size pieces, if using larger potatoes.) Add potatoes and corn or beans to soup. Cook another ½ 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 <adamsfmle@...> on Feb 10, 1998