Yield: 8 Servings
|1||Stalk Celery; sliced|
|1||Sprig Fresh Thyme; or 1/2 t|
|1||Sprig Fresh Sage|
|1||Sprig Fresh Rosemary|
|¼ cup||Minced Fresh Parsley|
|2||Hard Cooked Eggs; sliced|
Place the chicken , onion, carrot, celery, thyme, sage, and rosemary in soup pot. Add water. Simmer for 1½ hours covered until chicken is tender. Remove the chicken. Strain the broth and return it to the soup pot.
Remove the chicken skin and bones and discard. Cut the meat into bite-sized pieces and return it to the broth. Refrigerate overnight.
Discard the layer of fat that forms on the top. Heat the broth until boiling. Add the cubed potatoes, reduce the heat and cook until the potatoes are tender, about 15 to 20 minutes. Add the corn and cook 5-7 minutes more. Serve immediately, garnishing each with parsley and hard-boiled egg.
SOURCE: "Southern Herb Growing" (issue 29) by Hill And Barclay Shared by Emily Boyd
Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@...> on Jan 29, 1998