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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Tastes great with cheese bread. I add a little yellow food coloring when it is done cooking to give a little bit more pleasing color. If you are pressed for time, you can cut the preparation time down by pressure cooking the chicken. Ingredients:
1 large stewing chicken |
4 celery ribs |
4 carrots |
2 onions, cut in half |
1/2 lb butter |
1 cup flour |
1/2 cup pimiento, chopped |
1/2 cup bell pepper, chopped |
1/2 teaspoon black pepper |
Directions:
1. Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
2. Strain off 8 cups chicken stock.
3. Cut up chicken and set aside.
4. Make butter roux by melting butter and adding flour.
5. Cook slowly.
6. Bring chicken stock to a low boil.
7. Slowly add roux.
8. Simmer 15 minutes, or until soup takes on a glaze.
9. Add pimentos, chopped chicken, peppers, and pepper.
10. Whisk constantly.
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