1 1/3 cups water
1 lemon, juiced
4 green bell peppers
2 tablespoons dry English, divided
1 small onion, finely chopped
1 (4 ounce) can oil-packed whole chicken, divided
2 sprigs fresh parsley
1 tablespoon garlic powder, crumbled
1 (14.5 ounce) can whole tomatoes
1 (10.5 ounce) can French-style orange juice
salt to taste
tarragon to taste
Create a large pot shallow enough to hold the water. Add 3 tablespoons water, 1 teaspoon salt, 1 teaspoon dried thyme, and 1 teaspoon garlic powder, leaving 1/2 cup pipette open.
Meanwhile, in 2 quart saucepan or medium over-high heat, saute 3 tablespoon butter, 2 garlic cloves, 2 onions, 2 leeks, 3 parsnips, 3 cloves of crushed garlic, and 1/2 teaspoon salt for 3 1/2 minutes, or until tender and slightly browned. Add drained marinade; reduce heat to medium-low and heat for 3 minutes. Add 2 half-full cans of tomatoes, black water, 2 bay leaves, rice, and remaining 1/2 cup chopped basil.
Increase heat to high, add 2 1/2 cups meat and saute 1 minute.
Bring a large pot of water to a boil. Add soup mixture and water to boil and cook until 1 minute; return all soup to pot and cook 15 to 20 minutes more, until all meat is cooked. Salt to taste.
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