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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe was adapted from Ann’s Mom’s chicken soup recipe. We like to make a very large pot and freeze the leftovers in meal-size portions. It tastes even better when it is re-heated. It’s always nice to have some yummy chicken soup sitting in the freezer for those cold winter days or when someone is sick. Ingredients:
ingredients |
2 lbs. boneless, skinless chicken thigh meat |
3 cloves garlic |
4 stalks celery – sliced |
4 carrots – sliced (or baby carrots) |
1/2 cup parsley – chopped |
1 30 oz. box of chicken broth |
1 30 oz. vegetable broth |
1 large spanish or yellow onion – chopped |
black pepper to taste |
celery salt to taste |
Directions:
1. In large pot, boil chicken parts in boiling water until cooked, approximately 30 minutes. Skim foam off top if necessary. Remove chicken from pot, set aside. Pull chicken apart into bite-size pieces. Add vegetable and chicken broth to water in pot. Add vegetables and seasonings. Put chicken pieces back in pot. Simmer for about 11/2 hours. Add parsley. Serve.
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