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

Grandma's Chicken Soup (low sodium) Recipe

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This recipe for Grandma's Chicken Soup (low sodium) is from The 2006 Intermatic 115th Anniversary 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 (2½ to 3 lb.) - chicken, cut up
1 medium - carrot, halved
3 qts. - water
2 - celery ribs, halved
1 T. - margarine
8 to 10 - peppercorns
onion, as desired

BOUQUET GARNI:
1 T. - parsley flakes
¼ tsp. - dried thyme
¼ tsp. - dried marjoram
¼ tsp. - tarragon
¼ tsp. - dried basil
1 - bay leaf
Directions:
Directions:
In a large Dutch oven or stockpot, bring chicken and water to a boil. Simmer, covered, for 1 hour. Cool and remove chicken pieces and bones. Refrigerate stock until fat congeals on top. Skim fat and discard. Meanwhile, in small skillet, melt margarine; add onion, carrot and celery. Sauté 5 to 10 minutes. Add vegetables, shredded chicken and dried bouquet to chicken stock. Heat thoroughly.

 

 

 

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