Fried Chicken Soup

This Southern main features Bacon, Lb. chickens -- cut up, Boneless beef -- cut in cubes, Onions -- chopped, Celery -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. 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: Boiling, Frying, Stewing

Cuisine: Southern

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 2690.5

Description

This Southern main features Bacon, Lb. chickens -- cut up, Boneless beef -- cut in cubes, Onions -- chopped, Celery -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

1
In a large, heavy pot, fry the bacon over moderately high heat until crisp, then drain on paper towels, crumble and set aside.
2
Add the chicken pieces to the pot in batches, brown on all sides over moderately high heat and transfer to a platter.
3
Add the beef to the pot, brown on all sides and transfer to the platter.
4
Add the onions, celery and green pepper and stir until softened, adding a little oil if there appears not be enough in the pot.
5
Return the chicken and beef to the pot, then add the ham hock, tomatoes, parsley, hot peppers, thyme, basil, salt and pepper, stock and water and stir well.
6
Bring the liquid to a boil, reduce the heat to low, cover and simmer until the chicken is tender, about 1 hour, skimming the surface from time to time.
7
With a slotted spoon, remove the chicken and continue to simmer the stew 1 1/2 hours longer.
8
When the chicken is cool enough to handle, remove and discard the skin and bones, shred the meat and set aside.
9
Add the corn, lima beans and okra to the pot, reduce the heat to low and let simmer for 30 minutes.
10
Remove the ham hock with a slotted spoon, pick the meat from the bone, shred and return to the pot.
11
Add the reserved crumbled bacon and shredded chicken and stir well.
12
Add the mashed potatoes, stir well and cook for another 15 minutes.
13
Taste the stew, add salt and pepper to taste.
14
Leftovers can be frozen.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2690.5kcal

% Daily Value *
Total Fat 140.7g217%
Saturated Fat 39.3g197%
Cholesterol 593.6mg198%
Sodium 1818.1mg76%
Total Carbohydrate 129.1g44%
Dietary Fiber 34.6g139%
Sugars 24.3g
Protein 223.4g447%

* 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: southern, chicken, beef, ham hock, okra, lima beans, corn, stew, comfort food, gluten free, main course, simmered, bacon, tomatoes, celery, onions

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-2/