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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Bronk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Heldman


4 lbs. Chicken Parts, skin removed
4 qts. Water
4 Teaspoons Salt
Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Ground Cumin
1 Cup Carrots, sliced thin
Cup Celery, sliced thin
Cup Onion, chopped
1 Cup Frozen Corn
1 Cup Frozen Peas
3 Cups Potatoes, peeled and cubed
of a Small Cabbage, cut into 1 wedges
1 Cup Rice or 2 Cups any type noodle

In a large stock pot put water, salt, pepper, cumin, garlic, carrots, celery, and onion and bring to boil.

Wash chicken parts and add to stock pot. Cook until chicken and veggies are tender, approximately 1 hour. Add potatoes and continue cooking until potatoes are tender, about 15 minutes. Add frozen corn, peas, and rice (or noodles) until cooked through.

Total cooking time approximately 1 to 2 hours. All chicken breast can be substituted for chicken parts. Add more salt to your taste if desired. Can be cooled and frozen.

Serves approximately 5-6 people.




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