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This Southern soup features Quail* — dressed and split, Dressed and, Quartered, Flour, Butter. It delivers smooth, comforting richness. 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.
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Chicken Soup
Description
This Southern soup features Quail* -- dressed and split, Dressed and, Quartered, Flour, Butter. It delivers smooth, comforting richness. 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
Directions
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May substitute 1/2 chicken.
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Add corn during last 10 minutes.
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Flour the quail and squirrels lightly and brown them in butter;
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place in a large pot and
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cover with water.
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Simmer for 1 1/2 hours.
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Then add the rest of the ingredients, except the corn, and enough water to again cover.
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Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom.
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Add the corn and simmer 10 minutes more.
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Serve in a flat soup plate
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 645.6kcal
- % Daily Value *
- Total Fat 24.2g38%
- Saturated Fat 12.3g62%
- Cholesterol 48.4mg17%
- Sodium 7511.7mg313%
- Total Carbohydrate 107.6g36%
- Dietary Fiber 22.4g90%
- Sugars 16.7g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
across, beans, butter, canned, chicken, chopped, corn, dressed, flour, fresh, kernels, leaf, lima, note, okra, parsley, potatoes, quail, quartered, salt
