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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I am not big on chicken soup, but I tried this and it was very good and simple too! I got this recipe from Mount Joy Mennonite Church cookbook in Mount Joy, PA (Lancaster County). Cook time does not include boiling the chicken. Ingredients:
2 1/2-3 1/2 lbs fryer chickens |
6 cups water |
3 chicken bouillon cubes |
basil leaves, to your taste |
1 (10 1/2 ounce) can chicken broth |
1 cup chopped celery |
1 1/2 cups chopped carrots |
1 1/2 cups chopped potatoes |
onion, cubed (i use 1 medium to large) |
bay leaf |
1 cup frozen peas |
1 can cream of chicken soup |
1 can cream of celery soup |
Directions:
1. Cook chicken, water, bouillon, and basil leaves until tender.
2. Take meat off bones and cut into bite-size pieces.
3. Strain broth that chicken cooked in, if desired.
4. Return chicken to broth.
5. Add canned chicken broth, vegetables and bay leaf.
6. Cook until vegetables are partially tender.
7. Add soups and simmer for about 1 hour.
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