Recipe: Chicken Pepper Pot Soup
Yield: 6 Servings
2 tb Vegetable oil 2 lg Celery stalks; diced 1 lg Green pepper; diced 1 md Onion; diced 3 md All-purpose potatoes; peeled -- and diced 3 tb Flour 5 c Chicken broth 2 ts Tabasco® pepper sauce
1/2 ts Dried thyme
1/4 ts Ground allspice
1/4 ts Salt
1/2 lb Chicken breast halves;
1/4 c Fresh chopped parsley
In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.
Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.
Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.
Busted by Karen Sonnessa <>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Mar 29, 1998
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