Chicken Soup for a Family's Soul |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Very tasty soup. Basil and chicken soup were meant for each other. For an easy change of pace, try the Chicken Pot Pie variation at the bottom! Ingredients:
3 lbs whole chickens |
1 onion, chopped |
2 carrots, thinly sliced |
2 stalks celery, thinly sliced |
1/2 green bell pepper |
3 boiling potatoes, sliced thin |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon sweet basil |
2 tablespoons cornstarch |
1/2 cup water |
1/4 teaspoon crushed red pepper flakes |
fresh basil leaf, finely shredded (for garnish) |
Directions:
1. Cook chicken in large pot until done.
2. Cool chicken, remove skin and debone.
3. Cut into bite-size pieces.
4. De-fat and strain stock.
5. Return stock to large pot.
6. Add chicken, vegetables, salt, pepper and basil.
7. Cook until vegetables are done (15- 20 minutes).
8. Mix cornstarch with 1/2 cup water.
9. Add to soup to thicken slightly.
10. For an easy Chicken Pot Pie: Pour finished soup into large casserole and top with rolled biscuits dipped in butter. (I use Bisquick mix to make it very quick and easy).
11. Bake at 425°F for about 15 minutes until biscuits are done.
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