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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Jackson House 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!

Contributor:  
Contributor:  
Marisol Sanches

Category:
Category:

Ingredients:  
Ingredients:  
8 pieces of chicken

2 gallons water

2 tbsp minced garlic

2 tbsp salt

3 large carrots, peeled and cut into large chunks

3 large potatoes, peeled and cut into large cubes

3 Mexican squash, cut into large chunks

1 large white onion, cut into large chunks

bunch fresh cilantro, chopped

Directions:
Directions:
Place the chicken legs into a large stock pot and pour water over chicken; add garlic, salt and cilantro. Cover bring to a boil and reduce heat to low. Simmer until chicken meat falls of the bones, around 1hour.

Mix carrots, potatoes, Mexican squash, white onions and the white onion in the broth, turn the heat to medium low, and cook soup at a low boil until carrots and potatoes are tender, 30-45 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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