Country style chicken soup ^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Stewing chicken OR- |
| 6 | Backs and necks | |
| 8 | cups | Water |
| 1 | cup | Chopped celery |
| 1 | cup | Sliced carrots |
| 1 | medium | Onion, sliced |
| 1 | small | Bay leaf OR- |
| ½ | teaspoon | Dill seeds |
| 1 | large | Potato, diced |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place chicken and water in large kettle, simmer 1 to 1½ hours. Add celery, carrots, onion and bay leaf or dill; simmer another 30 minutes. Remove chicken meat from carcass. Refrigerate chicken and vegetables in broth overnight. Skim off excess fat. Add potato, salt and pepper to soup. Simmer 30 minues and serve. You can use leftover chicken to make this soup and omit refrigerating overnight.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-07-95