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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beasley Family's Favorite Chicken Soup Recipe

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This recipe for Beasley Family's Favorite Chicken Soup is from The Too Much Sugar for a Dime 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 "traditional" seasoned rotisserie chicken
8 oz. container of fresh mushrooms
!-2 c. chopped celery...tops and all
1 chopped onion
Better than Broth chicken concentrate
Directions:
Directions:
Skin and de-bone a rotisserie chicken from the grocery store or deli. In a stock pot, melt half a stick of butter. Then add the mushrooms (You can add this in about 3 batches to get them very well browned.) Add a little olive oil (or more butter) if needed. Then add the onions and celery and cook until the onion is mostly translucent. Add chicken, browned mushrooms, a few tablespoons (or to taste) of the Better Than Bouillon concentrate, and top the pot off with water.

Bring to a boil, then turn down and simmer with the lid off for the soup to reduce. Taste and adjust the seasoning, adding salt and popper until you are happy with the taste. Serve with chopped scallions and jack or mozzarella cheese, if there is some on hand.
Personal Notes:
Personal Notes:
This is one of those recipes that result in a dish that is just as good on the second time around as it is on the first. It is also very adaptable to whatever veggies you want to add. Peas, carrots, spinach and parsnips are all good choices. A handful of broken up spaghetti noodles is another option.

 

 

 

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