Chicken Soup-Stew
Chicken Soup-Stew is an impressive dinner. Made with 2 large frying chickens, cut up, 2 qt. water, 6 slices bacon, chopped, 1 tbsp. salt and 4 carrots, peeled and sliced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Boil chickens and bacon in water until tender.
Remove from heat; cool, skin and chop chicken in large bite size pieces.
Store chicken in refrigerator.
Skim fat from broth and add carrots, onions, beans, corn, potatoes and tomatoes.
Cook vegetables until tender.
Parboil celery in a separate pan in 1/2 cup water and then add to cooked vegetables, chopped chicken and pepper.
Adjust seasoning.
Add evaporated milk just before serving and heat but do not boil.
Serve in soup bowls with hot crusty French bread.
Makes a large pot and can be frozen.
π· Perfect Pairings
Complete your meal with these
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