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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This is what my grandmother used to make when we were sick. It is a delicious chicken soup that I could eat anytime. Mamaw said the Chicken Tippy Toed in and Tippy Toed Out. Just the perfect amount of flavor and nutrition for when you are feeling under the weather. I dont know how many times she made this for me but it always seemed to make me feel better Ingredients:
3 lbs whole chickens |
10 cups water |
1 large onion, chopped |
1 large baking potato, peeled and diced |
salt and pepper |
Directions:
1. Boil Chicken and Onion in the Water about 30 minutes.
2. Reduce temperature and simmer on low for additional 2 1/2 hours.
3. Remove all Big Hunks of Chicken and bones reserve for another meal.
4. Its okay to leave the tiny pieces in the soup.
5. Add the large potato which has been cut into a small dice.
6. Continue to simmer till potato melts into the broth
7. You can also mash it up to accomplish the same thing after has cooked for about 45 minutes.
8. Salt and Pepper to taste.
9. Serve with Saltines or other similar cracker.
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