Chicken In The Pot
|Boneless chicken breasts||6|
|Homemade chicken stock||10 Cup (160 tbs)|
|Fresh thyme sprigs/1 teaspoon dried thyme||4 Small (Several Sprigs)|
|Freshly ground pepper||To Taste|
|Grated nutmeg||1 Pinch|
|Finely chopped fresh parsley/2 tablespoons dried parsley||2 Tablespoon|
|Carrots||6 Large, cut into 1-inch pieces|
|Parsnips||6 , cut into 1-inch pieces|
|Onion||1 Small, finely chopped|
|Large mushrooms||3⁄4 Pound, cleaned and halved (12 Mushrooms)|
|New red potatoes||12 Small, peeled and halved|
|Peeled tomatoes/1 can of 16-ounce peeled tomatoes||4 (Fresh)|
|Fresh green peas/1 package of 10 ounce frozen green peas||1 Cup (16 tbs)|
Place the chicken pieces in a large soup kettle and add enough chicken broth to cover generously.
Add the bay leaves, thyme, pepper, nutmeg, parsley, carrots, parsnips, and onions to the pot.
Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 30 minutes, stirring occasionally.
Add the mushrooms, pota-toe, tomatoes, and peas.
Cook for an additional 30 minutes.
If necessary, add small amounts of the remaining broth to keep ingredients covered at all times.
Divide the chicken, vegetables and liquid among 6 large soup bowls and serve at once.