Recipe - Chicken Soup From Lou

1 Broilerfryer chicken
1 cn Stewed tomatoes; (cajun or
mexican)
1 Green bell pepper
One half cup Frozen corn kernels
1 lg Onion; chopped (can use sm.
boiling onions)
3 Stalks celery; chopped
16 ounce Chicken stock
6 small Red potato; chopped (in bite
size pieces)
Garlic salt
1 Bay leaf
Creole seasoning
Black pepper

In a large pot, put chicken (minus innards, etc.), garlic salt, pepper,
creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook
chicken 1 hour. While chicken is cooking, chop onions, celery, and green
bell pepper. Most people put carrots in their soup, but I don't like
carrots, so I leave them out. Remove chicken from stock. Cool , skin, bone,
and cut up. Leave time for chicken to cool it's no fun to bone hot
chicken. Give the skin and wing tips to the dogs, but not the bones.
Chicken bones are not good for dogs. Reserve One half of the breast for chicken
salad another day. While meat is cooling and being boned, let stock cook
down some. Skim fat off stock. Add chicken , tomatoes, chicken broth,
onions, celery and green bell pepper to stock. Add more seasoning if
desired. Sometimes I add cilantro. A dash or two of Tabasco Sauce wouldn't
hurt a baby. Cook One half hour. Quarter (or cut into bite size pieces, if using
larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2
hour. NOTES
: This is a favorite comfort soup for us. It's nice summer or winter. I use
whatever vegetables I have around. Can also use frozen soup mix vegetables.
NB: If you use potatoes, they don't freeze well. but we usually don't have
any left to freeze.

Recipe by: Lou Parris

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 10,
1998