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Chicken Pea Pod Soup

New.Wife's picture
Ingredients
  Carrots 2 Medium, bias-sliced 1/4 inch thick
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Cooking oil 1 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Whole chicken breasts 2 Large, skinned, halved lengthwise
  Dried basil 1⁄2 Teaspoon, crushed
  Dried marjoram 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Frozen pea pods 6 Ounce (1 Package)
Directions

In a Dutch oven cook carrot, onion, and garlic in hot oil till onion is tender.
Stir in chicken broth, chicken, basil, marjoram, and pepper.
Bring to boiling; reduce the heat.
Cover and simmer for 15 to 20 minutes or till chicken is tender.
Remove from heat.
Remove chicken from Dutch oven.
When chicken is cool enough to handle, remove meat from bones.
Cut meat into bite-size pieces; return to Dutch oven.
Cool mixture; pour into a 1 1/2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a Dutch oven.
Cover and cook over medium-low heat for 50 to 60 minutes or till heated through, stirring occasionally.
Stir in pea pods; cover and cook about 2 minutes more or till crisp-tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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