Chicken Soup From Lou

Ready in 1 hour

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1 Broiler-fryer chicken
1 lg Onion; chopped (can use sm.
1 cn Stewed tomatoes; (cajun or
1/2 c Frozen corn kernels
Creole seasoning
3 Stalks celery; chopped
1 Bay leaf
Black pepper
Garlic salt
16 oz Chicken Stock
6 sm Red potato; chopped (in bite
1 Green bell pepper

Original recipe makes 1 Servings



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 on Feb 10, 1998

Calories Per Serving: 2239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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