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Chicken-in-every-pot Soup

Recipe By :Mitzi Perdue
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup Half-inch cubed potatoes
4 cups Chicken broth
1/4 cup Dry sherry
1 teaspoon Salt --or to taste
1/8 teaspoon Black pepper --freshly ground
1 cup Halved and thinly sliced onions
1 cup Julienned carrots --1/4" by 2" sticks
1 cup Julienned celery --1/4" by 2" sticks
1 cup Fresh or frozen green beans --in 2" pieces
2 cups Julienned cooked chicken --1/4" by 2" strips
1 cup Julienned zucchini --1/4" by 2" sticks

Place potatoes in a saucepan with enough salted water to cover.
Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain,
rinse under cold water and set aside. In large saucepan over
medium-high heat, bring broth and sherry to a boil. Season with salt
and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir
in green beans and chicken and heat soup to boiling. Add zucchini and
potatoes and simmer 1 minute longer or until vegetables are as tender as
you like them. This recipe serves 4 to 6.

Variation : Chicken Ministrone Add 1 cup chopped stewed tomatoes
in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2
cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2
cup grated Parmesan cheese just before serving. Other fresh vegetables
may be added according to their cooking times.

Recipe Source:THE PERDUE CHICKEN COOKBOOK by Mitzi Perdue (c)
1991Pocket Books, a division of Simon & Schuster, New York - 266
pages - $18.95As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID
# JPMD44A} on 12-14-1995










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