 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is a chicken mixture that my mother in law makes to go into her chicken pot pies, but it's so tasty that we usually eat it alone and just add more liquid to it so it becomes a soup. If you add more hearty veggies (ie: potatoes), you'll have a pie filling that's to die for! Thanks, mom! Ingredients:
4 cups water |
4 chicken bouillon cubes |
1/2 cup mixed vegetables |
1 cup cabbage, shredded |
1/2 cup celery, coarsely chopped |
1/2 cup onion, finely chopped |
1 cup potato, cubed |
1 cup cassava, cubed (yucca) |
2 cups chicken breasts, cubed |
1/2 teaspoon minced garlic clove |
dumplings (see last step) |
Directions:
1. In a separate pot, cook yuca (cassava) until it is slightly firm, but easy enough to cut through. When it is at the desired tenderness, remove from boiling water and cut into cubes. Reserve for later.
2. In a pan, cook cubed chicken pieces until slightly golden on the outside. Reserve.
3. Put water into a large pot and add potatoes and a dash of salt. Bring to a boil.
4. Once water begins to boil, add in boullion cubes and reduce to medium-high heat.
5. Add in cabbage, celery, onion, yucca, and garlic.
6. Cook until tender, then add in chicken and mixed vegetables. Cook another 5 minutes.
7. Serve hot with bread. YUM!
8. *In step 5, we usually add in dumplings, which is really my favorite part of the soup. Mix flour, water, and a pinch of salt until you are able to form balls. Drop the dumplings into the soup and continue with the recipe.*.
|
|