creamy chicken soup

Name: Creamy Chicken Soup
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 3 - chicken leg quarters; 3 - celery ribs, coarsley chopped; 4 - carrots, coarsly chopped; 1 medium onion, chopped; 1 - 2 medium bell peppers seeded and chopped; 3-5 small redskinned potatoes , quartered; 2 clove(s) garlic; 2 tablespoon(s) olive oil; 1 tablespoon(s) salt; 1/4 cup(s) seasoning salt; 3 tablespoon(s) chili powder; 1 tablespoon(s) garlic powder; 1 tablespoon(s) ea dried basil, sage, tarragon; 6-8 cup(s) water; 1 cup(s) tomato sauce; - (optional) 1 pkg egg noodles

(1 RATING)

56 Pinches

Marina Neff

Orlando, FL

Updated on Apr 19, 2011

Cooking on a budget is never easy, especially when the pantry is nearly bare and the only protiens you have to work with are chicken leg quarters and ground beef day after day. Tonight I was trying to decide what to do with the chicken (had roasted it, used it in spaghetti sauce, made chicken noodle soup, chicken and rice..) just wanted to do something different. This is what I came up with and WOW, It was fantastic , full flavored, and REALLY Low fat! I hope you enjoy it as much as I and my Husband did.

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prep time 20 Min

cook time 1 Hr 20 Min

method Stove Top

yield 12 -16

Ingredients

3 - chicken leg quarters
3 - celery ribs, coarsley chopped
4 - carrots, coarsly chopped
1 medium onion, chopped
1 - 2 medium bell peppers seeded and chopped
3-5 small redskinned potatoes , quartered
2 cloves garlic
2 tablespoons olive oil
1 tablespoon salt
1/4 cup seasoning salt
3 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ea dried basil, sage, tarragon
6-8 cups water
1 cup tomato sauce
- (optional) 1 pkg egg noodles

How To Make creamy chicken soup

Step 1

In 4 Quart Stockpot, add vegetables, olive oil, and salt, stirring to coat veggies. cover and heat on low till vegetables start to release their juices.

Step 2

Add chicken leg quarters, water, and seasonings, stir to mix, cover and bring to a boil. When water starts boiling, let cook 1 hour or till meat is falling off the bone
Step 3

Remove chicken from the broth and set aside till cool enough to work with. Meanwhile, turn heat back down to low and let the broth cool down about 20 minutes. Then blend broth, seasonings, and vegetables in a blender. Return to stock pot and add the tomato sauce, simmer till the consistancy of a thick gravy
Step 4

Peel the skin off the chicken legs , and Pull the meat off the bones, shredding as you go. Return to the broth and heat through.
Step 5

** Optional** You can also simmer the chicken soup till it reduces to the consistancy of a thick gravy which goes well on open faced sandwiches , waffles, noodles, rice, or a host of other things
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