| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Soups, Poultry, Vegetables |
12 |
Cups |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 1 |
|
(28 oz.) can crushed tomatoes, undrained |
| 1 |
|
(16 oz.) can diced tomatoes undrained |
| 1 |
|
( 10 oz.) can diced tomatoes and green chiles, undrained |
| 1 |
sm |
Onion, chopped |
| 3 |
sm |
Carrots, sliced |
| 3 |
|
Celery ribs, sliced |
| 1 |
|
Garlic clove, minced |
| 3 |
|
To 4 cups cooked chicken |
| 1 |
sm |
Zucchini, diced |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
|
Chicken bouillon cubes |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Water |
INSTRUCTIONS
Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce
heat, and simmer 30 minutes. Stir in chicken and next 5 ingredients.
Stir together flour and 1/4 cup water until smooth. Stir in chicken
mixture, and bring to a boil. Cover, reduce heat, and simmer,
stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.
Prep time: 15 minutes Cook: 38 minutes Typed in MMFormat by
cjhartlin@email.msn.com Source: Southern Living Magazine March 1999
Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 25,
1999
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