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Bazaar Chicken Soup Recipe

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This recipe for Bazaar Chicken Soup is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Chicken
3 Med Onions
3-4 Stalks Celery
3-4 Carrots
2 Med Potatoes
2 C. Broccoli
2-3 T. Tarragon
1 Sprig Rosemary (fresh) or 1 tsp. Dried
2 Cans Tomatoes (14 oz. small dice)
salt and pepper to taste
Directions:
Directions:
Chop onions and celery. Put chicken in an 8-10 quart soup pot - add onions, celery, tarragon, rosemary and chicken, salt & pepper to taste - with water. Bring to a boil and simmer over med heat for 1 1/2 - 2 hours until chicken is well cooked. Remove chicken and refrigerate until cool enough to handle. Remove skin and bones and discard. Cut up meat into bite size pieces. Cook carrots, potatoes and broccoli separately. Add to broth with chicken pieces and tomatoes. Simmer for 1/2 hour to blend flavors. Makes 10-12 servings. May be frozen.
Personal Notes:
Personal Notes:
This is the delicious recipe that keeps folks returning to the Bazaar year after year!

 

 

 

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