Chicken Vegetable Soup

wtorek, 28 stycznia 2014

Chicken Vegetable Soup

Time: 3 hrs 15 mins

Ingredients

  • 2 -3 lbs chicken breasts
  • 9 -10 cups water
  • 1/2 cup sweet onion, finely chopped
  • 2 (14 ounce) cans diced tomatoes
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10 ounce) package frozen succotash (lima beans and corn)
  • 1 (10 ounce) package frozen peas and corn
  • 1/2 cup sugar
  • 3 -4 medium potatoes, peeled and cubed 3/4 to 1 inch
  • 1 teaspoon salt ((or to taste)
  • 1/2 teaspoon pepper

Directions

  • 1 Place chicken breasts and chopped onions in large pot (at least 6 quarts).
  • 2 Add water, bring to a boil, then turn back to medium heat and cook chicken for 1-1 1/2 hours.
  • 3 Remove chicken from water, remove skin and bones, then cut chicken into smaller pieces and return to the water in which it was cooked.
  • 4 Add tomatoes, frozen vegetables and sugar and simmer for at least an hour.
  • 5 Add potatoes and cook for another 20-30 minutes.
  • 6 Stir in salt and pepper and serve hot--even better if stored in refrigerator overnight, then reheated and eaten the next day.

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