 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
|
Rachael's Recipe Notes: I like to serve this one in bread bowls. Delicious! Ingredients:
6 lbs stewing chicken or 6 lbs roasting chickens |
1 gallon cold water |
2 stalks celery, tops included |
1 tablespoon granulated sugar |
5 medium potatoes, peeled and cut in 1/2 inch cubes |
3 medium yellow onions, peeled and coarsely chopped |
6 large ripe tomatoes, peeled,cored,seeded and coarsely chopped |
2 (10 ounce) packages frozen baby lima beans (do not thaw) |
2 (10 ounce) packages frozen whole kernel corn (do not thaw) |
1/2 medium sweet green pepper, cored and cut into short,thin slivers |
2 tablespoons salt, about |
1/4 teaspoon black pepper, about |
Directions:
1. Clean chicken, remove insides (gizzards); place in a large kettle.
2. Add water and celery, cover and bring to a boil.
3. Reduce heat and simmer, uncovered, on medium heat, about 1-2 hours, until just tender.
4. Remove the bird from the broth and cool.
5. Strain broth and skim off the fat.
6. Rinse the kettle, pour in the broth, add the sugar and all the vegetables except the corn and green pepper.
7. Cover; bring to a boil.
8. Reduce heat and simmer, covered, on medium-low heat, about 1 hour.
9. Meanwhile, skin the chicken and shred the meat.
10. Return the chicken to the kettle and add the remaining ingredients, cover and simmer 40-45 minutes, stirring occasionally.
11. Taste for salt and add more if needed.
12. Serve hot in soup bowls.
|
|