RECIPE # 4848 - HERBED CHICKEN SOUP - Thursday, January 17, 2013 - | Nashville News, Weather & Sports

RECIPE # 4848 - HERBED CHICKEN SOUP - Thursday, January 17, 2013

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1  2-3 lb whole chicken
3  bay leaves
1 T salt
1 T cumin
1 T dried oregano
1 T garlic
1 t black pepper
2 1/2 qts water

2 zucchini squash, chopped
2 fresh carrots, sliced
1 large green bell pepper, chopped
1 medium onion, chopped
1 151/2 oz can chickpeas, rinsed and drained

Place chicken, next 6 ingredients and water in a large stock pot. Bring to a boil and stir, so all ingredients will be incorporated into the pot. Cover and cook on medium heat until chicken is done, 40 to 50 minutes. Remove chicken from pot and let cool. When chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces, discarding bones. Meanwhile, refrigerate broth and let cool until fat rises to the surface and congeals. Skim off fat and discard.

Return pot of broth and herbs back to stove top and add remaining ingredients, bring to a boil and cook 10 minutes or so until vegetables are tender. Add shredded chicken and cook for a few minutes on low heat. When ready to serve , place in your favorite bowl or cup and top with fresh cilantro, green onion, chopped tomatoes, or chopped avocados. 

Risotto, rice or noodles are also good additions to this soup!

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