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BACK TO LIFE CHICKEN SOUP
MyCookbook Recipe Database
MyCookbook Member: qweavt
Recipe Category: Soup
Recipe Preparation Level: moderate
1 3 1/2 LB CHICKEN
SALT AND PEPPER TO TASTE
2 ONIONS, CHOPPED
1 LEEK, WITH WHITE PART AND 2 INCHES OF LIGHT GREEN TOP, CHOPPED
8 OZS. GREEN BEANS, TRIMMED, CUT INTO 1 INCH LENGTHS
2 CUPS OF FRESH OR FROZEN CORN KERNELS
3 MEDIUM CARROTS, CHOPPED
1 15 OZ. CAN OF DICED TOMATOES, WITH JUICE
1 GREEN BELL PEPPER, CHOPPED AND SEEDED
2 GARLIC CLOVES, CHOPPED
--RINCE CHICKEN UNDER COLD RUNNING WATER. SEASON WELL INSIDE AND OUT WITH SALT AND PEPPER. PLACE IN A SOUP POT WITH ENOUGH LIGHTLY SALTED WATER TO COVER. BRING TO A BOIL AND SKIM OFF ANY FOAM THAT RISES TO THE SURFACE. REDUCE HEAT TO MEDIUM LOW AND COVER. SIMMER UNTIL MEAT FALLS OFF BONE, ABOUT 1 1/2 HOURS. REMOVE THE CHICKEN FROM THE BROTH. REMOVE AND DISCARD THE SKIN AND THE BONES. CHOP MEAT AND SET ASIDE.
--ADD THE ONIONS, LEEK, GREEN BEANS, CORN, CARROTS, TOMATOES, BELL PEPPER, AND GARLIC TO THE BROTH. SIMMER UNTIL VEGTABLES ARE TENDER, ABOUT 30 MINUTES. RETURN THE MEAT TO THE BROTH, SKIM ANY FAT FROM THE SURFACE. SEASON WITH SALT AND PEPPER TO TASTE, SERVE HOT.
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