• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken Soup From Lou

  • Recipe Submitted by on

Category: Poultry, Soups

 Ingredients List

  • 1 Broiler-fryer chicken
  • 1 cn Stewed tomatoes; (cajun or
  • -mexican)
  • 1 Green bell pepper
  • 1/2 c Frozen corn kernels
  • 1 lg Onion; chopped (can use sm.
  • -boiling onions)
  • 3 Stalks celery; chopped
  • 16 oz Chicken stock
  • 6 sm Red potato; chopped (in bite
  • -size pieces)
  • Garlic salt
  • 1 Bay leaf
  • Creole seasoning
  • Black pepper


In a large pot, put chicken (minus innards, etc.), garlic salt, pepper,
creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook
chicken 1 hour. While chicken is cooking, chop onions, celery, and green
bell pepper. Most people put carrots in their soup, but I don't like
carrots, so I leave them out. Remove chicken from stock. Cool , skin, bone,
and cut up. Leave time for chicken to cool - it's no fun to bone hot
chicken. Give the skin and wing tips to the dogs, but not the bones.
Chicken bones are not good for dogs. Reserve 1/2 of the breast for chicken
salad another day. While meat is cooling and being boned, let stock cook
down some. Skim fat off stock. Add chicken , tomatoes, chicken broth,
onions, celery and green bell pepper to stock. Add more seasoning if
desired. Sometimes I add cilantro. A dash or two of Tabasco Sauce wouldn't
hurt a baby. Cook 1/2 hour. Quarter (or cut into bite size pieces, if using
larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2
hour. NOTES
: This is a favorite comfort soup for us. It's nice summer or winter. I use
whatever vegetables I have around. Can also use frozen soup mix vegetables.
NB: If you use potatoes, they don't freeze well. but we usually don't have
any left to freeze.

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