Chicken pepper pot soup

6 Servings

Ingredients

QuantityIngredient
2tablespoonsVegetable oil
2largesCelery stalks; diced
1largeGreen pepper; diced
1mediumOnion; diced
3mediumsAll-purpose potatoes; peeled and diced
3tablespoonsFlour
5cupsChicken broth
2teaspoonsTabasco® pepper sauce
½teaspoonDried thyme
¼teaspoonGround allspice
¼teaspoonSalt
½poundsChicken breast halves; skinnless,boneless
¼cupFresh chopped parsley

Directions

In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998