Chicken Soup #2
2 ea Whole chickens cut up 2 Chopped md onions 2 c Sliced celery 4 c Sliced carrots 2 qt Chopped tomatoes 1 sm Head cabbage shredded 7 Potatoes peeled and chopped 4 Chicken bouillo...
Ingredients
- 2ea whole chickens cut up
- 2chopped md onions
- 2cup sliced celery
- 4cup sliced carrots
- 2qt chopped tomatoes
- 1small head cabbage shredded
- 7potatoes peeled and chopped
- 4chicken bouillon cubes
Directions
- 1
2 ea Whole chickens cut up 2 Chopped md onions 2 c Sliced celery 4 c Sliced carrots 2 qt Chopped tomatoes 1 sm Head cabbage shredded 7 Potat
- 2
COver with water and bring to boil
- 3
Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours)
- 4
Remove chicken with slotted spoon and let cool
- 5
When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leav any bones
- 6
Add chicken to stock left in pan and refrigerate overnight
- 7
When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained i
- 8
Return pot to heat and slowly bring to boil