Chicken-Vegetable Soup
Chicken-Vegetable Soup is an impressive dinner. Made with 4 to 5 chicken backs, 2 c. string beans (fresh), 2 c. carrots (fresh), 2 c. frozen baby limas and 1 can niblets summer crisp corn, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Remove fat from chicken backs and boil backs with onions, celery and Herb-Ox broth for 30 minutes.
Combine string beans, carrots, limas and tomato paste.
Cook 20 minutes (until vegetables are tender).
Add okra, potato, corn and macaroni.
Cook 10 minutes.
Serve with corn bread.
π· Perfect Pairings
Complete your meal with these
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