Chicken and Vegetable Soup
emtripp
ingredients
- 4 lb. bone in chicken breasts
- 8 cups water
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 2 cups peeled, sliced carrots
- 2 cups chopped celery
- 2 (14.5-ounce) cans fire roasted tomatos
- 3 Tbsp. worcestershire
- 2 Tbsp. tomato paste
- 1 Tbsp. plus 1 tsp. lawrys
- 1 Tbsp. creole seasoning
- 4 cups chopped new potatoes
- 2 (15.5-ounce) can black eyed peas, drained
directions
- 1
Boil 8 cups water and chicken in large stockpot. Reduce heat, simmer and cook covered for 30 minutes. Remove chicken from broth and set aside to cool. Reserve broth.
- 2
Return stockpot to heat and add olive oil. Add garlic and onion and cook on medium 6-7 minutes; add carrots and celery and cook 2 more minutes. Add tomatoes worcestershire, tomato paste, lawrys, creole, and stir well.
- 3
Add chicken stock, stir well. Add potatoes and bring to a boil over medium/high heat and cook until potatoes are tender. Remove chicken from bone and shred. Add chicken and black eyed peas to soup and simmer for 10 minutes. Serve hot!
Source: Taste of the South
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