| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Totest, Chicken, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Broiler-fryer chicken |
| 1 |
cn |
Stewed tomatoes; (cajun or mexican) |
| 1 |
|
Green bell pepper |
| 1/2 |
c |
Frozen corn kernels |
| 1 |
lg |
Onion; chopped (can use sm. boiling onions) |
| 3 |
|
Stalks celery; chopped |
| 16 |
oz |
Chicken stock |
| 6 |
sm |
Red potato; chopped (in bite size pieces) |
|
|
Garlic salt |
| 1 |
|
Bay leaf |
|
|
Creole seasoning |
|
|
Black pepper |
INSTRUCTIONS
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 1/2 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 1/2 hour. Quarter (or cut into bite size pieces, if using
larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2
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@sprintmail.com> on Feb 10,
1998
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