Chicken Pot-Au-Feu Soup, Mom's

Chicken Pot-au-feu Soup, Mom's Recipe

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Megan Stewart


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 gets into the bowl faster!


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Stove Top


  • 1
    broiler chicken, quartered
  • 1 qt
  • 1
    onion, diced
  • 2 stalk(s)
    celery, diced
  • 1
    carrot, sliced
  • 2
    envelopes chicken broth mix
  • 3 sprig(s)
  • 2 tsp
  • 8 small
  • 1
    head cabbage, cut into 8ths
  • 1 Tbsp
  • 4
    carrots, peeled and sliced
  • 1 c
    frozen peas

How to Make Chicken Pot-Au-Feu Soup, Mom's


  1. Put 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.

Printable Recipe Card

About Chicken Pot-Au-Feu Soup, Mom's

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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