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Chicken Soup

Chicken Soup recipe image
This Indian soup features Stewing hen, or two 3 lb. broilers, Onions -- sliced, Okra -- cut (optional, Fresh or. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 423.1
Dietary: Gluten-free
Description
This Indian soup features Stewing hen, or two 3 lb. broilers, Onions -- sliced, Okra -- cut (optional, Fresh or. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 pounds Stewing hen
  • (or two 3 lb. broilers)
  • 2 large Onions -- sliced
  • 2 cups Okra -- cut (optional)
  • 4 cups Fresh or
  • (l lb. cans tomatoes)
  • 2 cups Lima beans -- frozen
  • 3 medium Potatoes -- diced
  • 4 cups Corn cut from cob or
  • (cans of corn -- 1 lb. each)
  • 3 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Sugar
Directions
  1. 1
    Cut chicken in pieces and
  2. 2
    simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours.
  3. 3
    Remove chicken and let cool.
  4. 4
    Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender.
  5. 5
    Stir occasionally to prevent scorching.
  6. 6
    Add the chicken deboned and diced, or in sections.
  7. 7
    Add the seasonings.
  8. 8
    reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew.
  9. 9
    ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking.
  10. 10
    It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.
  11. 11
    Taken Typed by Dale and Gail Shipp, Columbia Md

Nutrition Facts

Servings 8

Amount Per Serving
Calories 423.1kcal
% Daily Value *
Total Fat 4.7g8%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 14692.0mg613%
Total Carbohydrate 94.7g32%
Dietary Fiber 16.8g68%
Sugars 20.6g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, broilers, cans, chicken, cob, corn, cut, diced, fresh, frozen, hen, indian, lima, okra, onions, optional, pepper, potatoes, salt, simmering
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-10/