You are here

Chicken Soup

Southern.Crockpot's picture
Ingredients
  Chickens 10 Pound (2 Birds, 5 Pound Each)
  Onion 1 Medium
  Carrot 1 Medium
  Celery leaves 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Peppercorns 4
  Whole allspice 4
  Salt To Taste
Directions

Cut the chickens into pieces, reserving the breasts for canning separately.
Cover the chicken with water and add the vegetables and spices.
Bring to a boil and reduce the heat.
Simmer for 2 to 3 hours or until tender.
Remove the skin and bones and discard, then cut the meat into small pieces.
Strain the broth, skimming off the fat.
Add the chicken to the broth, then salt to taste.
Boil for 3 minutes and pour immediately into hot sterilized jars, leaving 1 inch at the top of the jars.
Place the lids on the jars and tighten the rings.
Process pints for 30 minutes and quarts for 45 minutes at 10 pounds pressure.
Chicken soup may be heated and served or noodles, macaroni or rice may be added for variety.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
75 Minutes

Rate It

Your rating: None
4.207145
Average: 4.2 (21 votes)