Chicken pepper pot soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Vegetable oil
2 larges Celery stalks; diced
1 large Green pepper; diced
1 medium Onion; diced
3 mediums All-purpose potatoes; peeled and diced
3 tablespoons Flour
5 cups Chicken broth
2 teaspoons Tabasco® pepper sauce
½ teaspoon Dried thyme
¼ teaspoon Ground allspice
¼ teaspoon Salt
½ pounds Chicken breast halves; skinnless,boneless
¼ cup Fresh chopped parsley

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 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998

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