"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from 9th Street Church of Christ Family & Friends 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!

Dean Smith


1 large fryer
2 tsp. salt
3 quarts water
cup carrot
1 cup onion
1/3 box vermicelli
1 cup celery
cup uncooked rice
2 tsp. black pepper
1 tsp. garlic salt
6 bouillon cubes-chicken
cup English peas

Boil fryer in water with salt until tender. Save stock. Cool, then completely bone chicken. Chicken should be refrigerated until added to soup, about 30 minutes before serving. Cut larger pieces after cooling to bite size chunks.

Use chicken stock, 1 quart of boiling water and 6 chicken bouillon cubes as a base. Finely chop all veggies, add to stock, along with rice and vermicelli and simmer for 45 minutes to 1 hour.

Season with salt, pepper and garlic salt. Add chicken chunks and simmer for 30 minutes for soup to consummate. Add peas before serving for more color. If too thick add 1 cup boiling water and 2 more chicken bouillon cubes to desired consistency.




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