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Soups, Salads & Sandwiches
Spring's Chicken Soup
Bring in the spring and warm out those colds, stuffy nose, and a soar throat.
Preparation time: 1 1/2 to 2 hours
  • 4 large skinless chicken breasts.
  • 4 mid-sized carrots cut into thin slices.
  • 3 mid-sized celery sticks, cut into thin slices.
  • 1 mid-sized potato cut into small cubes.
  • Flour, salt and chicken bullion cube.
  • Cook chicken breast in a skillet or oven (don't use a microwave) until tender but still juicy.
  • Set them aside to cool a little while you prepare the soup.
  • In a large sauce pan add:
  • 5 cups of water and 1 chicken bullion cube.
  • Add 1 teaspoon salt, carrots, celery and potatoes.
  • Bring to a boil and added 2 tablespoons all purpose flour. Stir for about 2 minutes.
  • Reduce to medium heat and cover.
  • Cut chicken into chunks, discard any 'fatty' attachments.
  • Add chicken to sauce pan. Simmer for 30-60 minutes.
  • Continually check on the soup and stir occasionally.
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