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Chicken, Corn & Potato SoupSoups, Salads & Vegetables
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Submitted by Alberta (Bert) LeBlanc
Kaplan, LA
on Monday, May 13, 2002
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| Makes: | 8 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 10 minutes |
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Also a great for the Bird Flu season or anytime comfort food is needed.
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| Ingredients |
| 1 chicken fryer, cut up |
2 cans tomato sauce |
| 1 onion, sliced |
1 bell pepper sliced |
| 2 cups frozen corn |
3 to 4 potatoes, peeled and cut in quarters |
| salt & pepper to taste |
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| | | Directions | | Boil chicken until cooked. Remove from pot and set aside to cool. Add tomato sauce, onion, bell pepper and corn to the broth water. Cook over low to medium heat for 1 hour; in the meantime remove the skin and debone the chicken. Cut in pieces, chunks or shred by hand. About 15-20 minutes before soup is done, add the seasonings, potatoes and chicken. Soup is done when potatoes are cooked. Another variation is to add cooked broad noodles and tarragon seasoning just before turning the heat off. |
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