The Best Old-Fashioned Chicken Soup Recipe - Cooking Index
The Best Old-Fashioned Chicken Soup Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Chicken cut into serving pie |
| Sprinkle w/pepper/pa | ||
| Onion powders | ||
| 1 | Leek - white and 1 1/2" | |
| Green | ||
| Thinly sliced | ||
| 1 | Onion - chopped (large) | |
| 4 | Garlic - minced | |
| 1 lb | 454g / 16oz | Stewed tomatoes -- |
| Chop/undrained | ||
| 6 | Carrots - peeled/thinly | |
| Slices | ||
| 1 | Celery - thinly | |
| Sliced | ||
| 6 cups | 1422ml | Chicken broth |
| White pepper to taste | ||
| 2 | Potatoes peel/cube/co (medium) | |
| 2 tablespoons | 30ml | Parsley or chives -- |
| Chopped |
In a 9x13-inch baking pan, bake chicken at 350-degrees for 40 minutes.
(This seals in the juices and takes the place of browning the chicken in oil, reducing the amount of oil needed. It also will defat the chicken).
Meanwhile, in a Dutch oven casserole, cook together the next 8 ingredients for 40 minutes. Add the chicken to the casserole, discarding the skin, bones and fat in the pan. Continue cooking for 15 minutes, or until chicken is tender. Add the potatoes and heat through. Sprinkle with parsley or chives, if desired. Serves 6 as dinner and 12 as an accompaniment to dinner. (About 235 calories per serving-serving 6) (About 117 calories per serving-serving 12)
Source:
Jo Anne Merrill
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