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Buffalo Chicken Soup II Recipe

Ingredients

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

Directions

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.

Comments

Mutt Hurculus writes:

⭐ ⭐ ⭐ ⭐ ⭐

Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious....and relatively inexpensive for the amount of skill gained. I'll be making this time and time again.