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CREAMY CHICKEN VEGETABLE SOUP 1 fryer (2 to 3 lb.), cut up 2 (13 3/4 oz.) cans chicken broth 1/2 c. chopped celery and leaves 1/2 c. chopped onion 1 bay leaf 2 c. cubed potatoes 1 (20 oz.) pkg. frozen peas 1 c. cubed turnips 1 c. carrot slices 1/4 c. chopped parsley 1/2 tsp. pepper 1/2 c. salad dressing Cook chicken with the broth, celery, onion and bay leaf. Bring to boil; reduce heat. Cover and simmer for 45 minutes or until tender. Remove chicken from broth and cool. Bone the chicken when cool and chop into bite-size pieces. Remove bay leaf from broth. Add the vegetables and pepper to broth. Bring to boil; reduce heat and simmer 15 to 20 minutes or until vegetables are tender. Stir in chicken and salad dress- ing. Heat thoroughly. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |