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Categories:
chicken onion onion stalks celery cloves salt bay leaves garlic black peppercorn water butter mushrooms onion carrot tomatoes zucchini cream of chicken soup potato green anaheim chili
Viewed: 35 - Published at: 8 years agoIngredients
- 1 whole chicken
- 1 onion (quartered)
- 1/2 onion (chopped)
- 4 stalks celery (2 broken into big pieces, 2 chopped)
- 4 cloves
- 1 teaspoon seasoning salt (approx.)
- 2 bay leaves
- 2 garlic cloves (crushed)
- 1 teaspoon whole black peppercorn
- water (cover the chicken)
- 1 tablespoon butter or 1 tablespoon margarine
- 6 fresh mushrooms (sliced)
- 1 medium onion (chopped)
- 1 carrot (chopped)
- 2 tomatoes (skinned and cut into wedges)
- 1 zucchini (chopped)
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 potato (chopped)
- 1/2 cup green anaheim chili, 4 oz. can
Method
- Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.
- Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.
- Saute the mushrooms and chopped onion in the butter until lightly browned.
- Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.
