Hattie Andrews Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In memory of my late ex-mother-in-law. Whom I adored. Ingredients:
1 whole chicken |
8 ounces frozen mixed vegetables |
8 ounces frozen okra |
6 carrots (sliced) |
1/4 cup ketchup |
3 chicken bouillon cubes |
2 teaspoons seasoning salt |
1/2 teaspoon red chili pepper flakes |
1 teaspoon garlic powder |
1/4 teaspoon black pepper |
7 ounces corn (don't drain) |
1 stalk celery |
7 ounces green beans (drained) |
8 ounces egg noodles |
Directions:
1. Boil chicken until tender.
2. Remove and allow to cool. Cut into large chunks.
3. Into broth add carrots, celery, corn, green beans, seasonings, ketchup, and boullion.
4. Cook for about 20 minutes.
5. Add noodles, frozen vegetables, okra, and hot water if neccessary. Cook for few minutes. Then add chicken. Cook until noodles are done and vegetables are tender.
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