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for Lunch or Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average
Ingredients |
1 frying chicken, 3 to 31/2 .bs., cut up
1/2 fresh lemon
1 tsp salt
1/2 tsp. black pepper
4 Tbsp. salad or cooking oil
1 can (103/4 oz.) chicken broth
3 to 5 cups water
2 medium onions, chopped
1 bunch green onions, sliced
4 medium carrots, sliced
2 stalks celery, chopped
1 can (28 oz.) Italian plum tomatoes
8 cloves garlic, peeled, whole
1 Tbsp dried thyme leaves
1 bay leaf, crumbled
1 tsp. dried basil leaves
1 Tbsp. chopped parsley
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Directions |
Wash and dry chicken. Squeeze lemon over pieces Sprinkle with salt and black pepper
Heat 2 Tbsp of the oil in skillet. Add chicken. Brown over medium high heat for 5 to 7 min , turning once or twice. Add half the broth and enough water to cover. Simmer 20 to 30 min. until meat comes off
bones easily.
In soup pot, heat remaining oil. Add onions, carrots and celery. Cook, stirring, over high heat 2 min. Do
not brown.
Add tomatoes, garlic, thyme, bay leaf and basil Add remaining stock
and enough water to cover Simmer 10 min, or until vegetables are
tender.
Remove garlic. Mash and return to pot. Remove bones and skin from chicken. Shred meat and add to vegetables. Skim fat from stock.
Serve hot, or cool and chill until ready to serve. Reheat to serving temperature. Garnish with parsley when serving.
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Notes |
Tips: You may use leftover roast chicken or turkey for soup and eliminate steps 1 and 2. Also if you put the 8 cloves garlic on 1 or 2 toothpicks, they will be easy to find.
Good served with Crusty hot French bread or bread sticks and sweet butter. |
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