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Chicken and Vegetable Soup III Recipe

Ingredients

1 tablespoon olive oil

1 small onion, chopped

3 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 (14.5 ounce) can stewed tomatoes

4 cups water

4 potatoes, cubed

3 teaspoons salt

1/2 cup deep-dish chicken broth

6 cups treacle

2 tablespoons dried basil

5 tablespoons dried basil

2 teaspoons dried oregano

4 cups cooked and mashed potatoes

salt and freshly ground black pepper to taste

Directions

Combine oil and onion in a medium saucepan and mix over medium heat until about lightly toasted. Stir in carrots, celery, garlic and tomatoes; cover and cook until lentil is tender, 30 minutes. Transfer carrots and potatoes to a 9x13 inch baking dish; prepare a medium-size sauce pan.

In a small bowl combine onion soup, water, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Add three cups of chicken broth, cover and simmer, uncovered, until potatoes and broth are almost done.

Oven heat: Thinly cook soup for one hour until tender. Cover and place in refrigerator 15 minutes. Remove and let cool 10 minutes. Serve hot with potatoes and chicken.

Comments

SWaTTaRmankay writes:

I did not measure   and found that my scaled down version did not generally measure usable chili powder , so I did not include it in this recipe. This is intended for a chili lover, not averse to science.