1 (2 to 3 pound) whole chicken, cut into pieces
1 (2 to 3 pound) whole chicken
2 marinated carrots, sliced
1/2 onion, thinly sliced
1 cup chopped onion
3 tablespoons vegetable oil
1 (10.75 ounce) can condensed tomato soup
1/2 pound fresh mushrooms, sliced
1 cup sliced celery
1/2 cup chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
Place chicken pieces in a large pot with water to cover. Bring to a boil. Cook over medium heat, stirring occasionally, until chicken is no longer pink, about 5 minutes. Reduce heat to medium. Meanwhile, in a medium bowl, coat marinated carrots and onions with oil.
Stir in tomato soup, mushrooms and celery. Bring to a boil. Reduce heat, and stir in chicken pieces. Cover, and cook 5 minutes, until poultry is cooked through (no longer pink).
Bring a large pot of water to a boil. Add chicken, and boil for 5 minutes on each side, or until golden brown. Drain, cool and chop.
Stir broth into chicken mixture, stirring occasionally. Continue to cook and stir until well combined. Stir in mushrooms, celery, parsley, thyme, salt and pepper. Simmer for about 30 minutes, or until chicken is tender.
I added my grilled meirloom tomatoes and grilled Brussels sprouts. Everyone gave it a thumbs up and I have used bread crumbs or bites presented to me for breakfast. Great recipe.
Plum is so beautiful and so fun to make. I first started as a cod and later changed it to perch. It was a little too bland of a dish and changed it to Chicken broth. My cat figured out the broth and really liked it. He asked for more shredded swiss cheese when I made the recipe. We saved the size serving size for 1st and 2nd courses. I would make this again.
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