| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
| 1 |
|
Onion; chopped |
| 1 |
|
Carrot; sliced |
| 1 |
|
Stalk Celery; sliced |
| 1 |
|
Sprig Fresh Thyme; or 1/2 t |
| 1 |
|
Sprig Fresh Sage |
| 1 |
|
Sprig Fresh Rosemary |
| 6 |
c |
Water |
| 2 |
|
Potatoes; cubed |
| 2 |
c |
Corn |
| 1/4 |
c |
Minced Fresh Parsley |
| 2 |
|
Hard Cooked Eggs; sliced |
INSTRUCTIONS
Place the chicken , onion, carrot, celery, thyme, sage, and rosemary in
soup pot. Add water. Simmer for 1 1/2 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
billspa@icanect.net
Posted to MM-Recipes Digest V5 #029 by "Bill Spalding"
<billspa@icanect.net> on Jan 29, 1998
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