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Best Old-Fashioned Chicken Soup, The

2 1/2 pounds chicken cut into serving pieces, sprinkle w/pepper/onion powders
1 leek -- white and 1 1/2" green thinly sliced
1 large onion -- chopped
4 cloves garlic -- minced
1 pound stewed tomatoes -- chop/undrained
6 carrots -- peeled/thinly sliced
1 stalk celery -- thinly sliced
6 cups chicken broth
white pepper to taste
2 medium potatoes peel/cube/cooked
2 tablespoons parsley or chives -- chopped

In a 9x13-inch baking pan, bake chicken at 350-degrees for 40 minutes.

(This seals in the juices and takes the place of browning the chicken in oil, reducing the amount of oil needed. It also will defat the chicken).

Meanwhile, in a Dutch oven casserole, cook together the next 8 ingredients for 40 minutes. Add the chicken to the casserole, discarding the skin, bones and fat in the pan. Continue cooking for 15 minutes, or until chicken is tender. Add the potatoes and heat through. Sprinkle with parsley or chives, if desired. Serves 6 as dinner and 12 as an accompaniment to dinner.

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