Recipe - Chicken Pepper Pot Soup

2 tablespoon Vegetable oil
2 lg Celery stalks; minced
1 lg Green pepper; minced
1 md Onion; minced
3 md Allpurpose potatoes; peeled
and minced
3 tablespoon Flour
5 cup Chicken broth
2 teaspoon Tabasco® pepper sauce
One half teaspoon Dried thyme
One fourth teaspoon Ground allspice
One fourth teaspoon Salt
One half pound Chicken breast halves;
skinnless,boneless
One fourth cup Fresh chopped parsley

In 5quart saucepan, over medium heat, in hot oil, cook celery, green
pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer,
stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper
sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce
heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bitesize chunks; add to vegetable
mixture in saucepan. Cover and simmer 5 minutes longer until chicken and
potatoes are tender. Stir in chopped parsley.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 29, 1998