The best old-fashioned chicken soup
Yield: 6 Servings
Ingredients:
- 2 1/2 lb Chicken cut into serving pie Sprinkle w/pepper/pa Onion powders
- 1 Leek -- white & 1 1/2" Green Thinly sliced
- 1 lg Onion -- chopped
- 4 Cloves garlic -- minced
- 1 lb Stewed tomatoes -- Chop/undrain
- 6 Carrots -- peeled/thinly Slice
- 1 Stalk celery -- thinly Sliced
- 6 c Chicken broth White pepper to taste
- 2 md Potatoes peel/cube/co
- 2 tb Parsley or chives --
Instructions:
Chopped In a 9x13-inch baking pan bake chicken at 350-degrees for 40 minutes. (This seals in the juices ab takes the place of browning the chicken in oil reducing the amount of oil needed. It also will defat the chicken). Meanwhile in a Dutch oven casserole cook together the next 8 ingredients for 40 minutes. Add the chicken to the casserole discarding the skin bones and fat in the pan. Continue cooking for 15 minutes or until chicken is tender. Add the potatoes and heat through. Sprinkle with parsley or chives if desired. Serves 6 as dinner and 12 as an accompaniment to dinner. (About 235 calories per serving-serving 6) (About 117 calories per serving-serving 12) Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu 17 Mar 94 16:11:22 ~0800
