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 Volume 01 Number 378 by Lou Parris
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
MrsswillI gave this a very good rating because this was a very good simple soup and I loved the commentary in the instructions :) I already had a cooked roasted chicken so I had to change it up a bit. I added all the spices, subbed chili pepper flakes for the Tabasco and went a little but crazy with the veggies (see picture). I just cooked the potatoes & carrots.until boil, added chicken and veggies and then on low for for 15 mins2y ago