Chicken Asparagus soup

In this recipe you can use different parts of the chicken from it's meat to the liver and gizzards.

1 whole chicken back, thighs, liver and gizzards

1 tbsp. minced garlic

1/2 cup chopped white onions

salt and pepper to taste
1 cup elbow macaroni

1 can white asparagus spears, cut in 1 in. long

1 small size potato cubed

1 cup sliced celery
1 cup carrot cubed
2 cup cabbage, shredded

2 hard-boiled eggs chopped
1/2 cup milk

Cook chicken parts in 5 cups of water, simmer for 25 minutes.
Remove the chicken meat.

Put stock in a freezer after it has cooled off for 30 minutes to 1 hour to allow excess fat to surface.
Skim fat.
Continue simmer in low heat.

Meanwhile, flake chicken meats and cut liver and gizzards in thin strips.
Saute garlic, onions and chicken meat in oil, season to taste, add to broth and simmer for 15 minutes.

Add potatoes and macaroni elbow, continue cooking.

Add celery and carrots and simmer for another 10 min.

Add cabbage and milk 5 min. before serving.

Garnish with eggs and green onion.

Serve hot

Till next time,




momgen said...

This looks yummy...

Catherine said...

This soup looks so good Josie! I'm going to save this recipe and try it soon!
Have a wonderful week dear~

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