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 dont like carrots, so I leave them out. Remove chicken from stock. Cool , skin, bone, and cut up. Leave time for chicken to cool - its 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 wouldnt 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. Its nice summer or winter. I use whatever vegetables I have around. Can also use frozen soup mix vegetables. NB: If you use potatoes, they dont freeze well. but we usually dont have any left to freeze. Recipe by: Lou Parris Posted to recipelu-digest by Badams
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|Serving Size: 1 Serving (1560g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1305 (58%)|
|Amt Per Serving||% DV|
|Total Fat 145g||193 %|
|Saturated Fat 41.4g||207 %|
|Monounsaturated Fat 60.2g|
|Polyunsanturated Fat 31.1g|
|Cholesterol 703.4mg||216 %|
|Sodium 1446.7mg||50 %|
|Potassium 2596.9mg||68 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 34.7g|
|Protein 186g||266 %|
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Calories per serving: 2239
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