Chicken Pepper Pot Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Celery stalks - diced (large)
1 tablespoon	15ml	Green pepper - diced (large)
1 tablespoon	15ml	Onion - diced (medium)
3 tablespoons	45ml	All-purpose potatoes - peeled, diced (medium)
3 tablespoons	45ml	Flour
5 cups	1185ml	Chicken broth
2 teaspoons	10ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Salt
1/2 lb	227g / 8oz	Boneless skinless chicken breast halves
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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