chicken pot-au-feu soup, mom's
I save myself time when making this recipe, by using pre-made chicken broth (those cans are easier for me), and chopped boneless skinless chicken breasts to go directly to the next steps of the soup...it gets into the bowl faster!
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prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 - broiler chicken, quartered
- 1 quart water
- 1 - onion, diced
- 2 stalks celery, diced
- 1 - carrot, sliced
- 2 - envelopes chicken broth mix
- 3 sprigs parsley
- 2 teaspoons salt
- 8 small onions
- 1 - head cabbage, cut into 8ths
- 1 tablespoon butter
- 4 - carrots, peeled and sliced
- 1 cup frozen peas
How To Make chicken pot-au-feu soup, mom's
-
Step 1Put chicken and giblets in 5 quart dutch oven with water, onion, celery, broth mix, parsley and salt. Bring to a boil, cover tight. Reduce heat and simmer 40 minutes. Remove from heat, strain broth and refrigerate. Bone chicken and chunk pieces. Skim fat from broth. Heat sauce in pot, add cabbage and onions and boil 20 minutes. Add carrots and celery and boil 10 minutes. Add peas, chicken and butter and cook 5 minutes more.
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