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Chicken Creole Soup II Recipe

Ingredients

1 (2 pound) whole chicken, cut into pieces

2 large onions, chopped

4 cups chicken broth

2 cups chicken broth

2 (8 ounce) cans diced green chile peppers

2 cups diced chicken wings

salt and pepper to taste

1 cup brown sugar

1 teaspoon paprika

1 cup water

1 teaspoon prepared Dijon-style mustard

2 cups milk

1 carrot, cut into 1/4 inch slices

1 cup diced celery

1 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

Directions

Add chicken pieces to pot; add onions, chicken broth, peppers, chicken, celery and chicken wings. Stir in marinade mixture. Bring to a boil, reduce heat to low and simmer for 1 hour.

Stir in sugar, paprika, water and mustard. Simmer an additional hour, stirring occasionally.

Return chicken to pot, stir in 1 cup of the celery slices and 1 cup of the carrots. Stir in 1 cup of the chicken pieces and 1 cup of celery strips. Cook an additional hour, stirring occasionally.

Return chicken to pot. Add celery, carrot and celery strips and stir in chicken. Bring to a boil, reduce heat to low and simmer an additional hour, stirring occasionally.