Biltmores Stable Cafe Country Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From the cookbook Biltmore: From Our Table to Yours, and served at the Stable Cafe at Biltmore. Very good soup! Had it last week on our trip there. Ingredients:
2 c chopped noins |
1 1/2 c chopped celery |
1 1/2 c chopped carrots |
3 t olive oil |
3 pounds chicken, chopped |
3 c drained black-eyed peas |
3 quarts (12 c) chicken bouillon |
2 t rubbed sage |
12 oz frozen chopped spinach, thawed |
salt and pepper to taste |
Directions:
1. Saute the onions, celery, and carrots in the olive oil in a 3 gallon saucepan or Dutch oven over medium heat, until onions are translucent.
2. Add the chicken, peas, bouillon and sage
3. Bring to a boil
4. Recue heat and simmer for 30 minutes, stirring occasionally
5. Add the spinach and season with salt and pepper
6. Cook until heated through
7. *** Wine Master suggstion: Biltmore Cabernet
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