Bland. Far blander than the reviews indicated. Even used a larger salt content, more lemon zest, and more garlic. Only Texas Pete made it passable. Will not make again.
Photo: Southern Living
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Total: 2 Hours, 15 Minutes
- 6 skin-on, bone-in chicken breasts
- 2 large onions, chopped
- 5 celery ribs, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 (1-lb.) package carrots, sliced
- 4 teaspoons lemon zest
- 2 bay leaves
- 2 teaspoons salt
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- Toppings: cooked barley, cooked green beans, lemon slices
- 1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.
- 2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.
- 3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.
- 4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Add parsley. Serve with desired toppings.
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