Yield: 1 Servings
|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