| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups | 6 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | lg | Celery stalks; diced |
| 1 | lg | Green pepper; diced |
| 1 | md | Onion; diced |
| 3 | md | All-purpose potatoes; peeled and diced |
| 3 | tb | Flour |
| 5 | c | Chicken broth |
| 2 | ts | Tabasco® pepper sauce |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Salt |
| 1/2 | lb | Chicken breast halves; skinnless,boneless |
| 1/4 | c | Fresh chopped parsley |
INSTRUCTIONS
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@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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