Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7
Recipe by Southern Living October 2011

Gallery

Credit: Iain Bagwell; Styling: Jan Gautro

Recipe Summary

hands-on:
25 mins
total:
2 hrs 40 mins
Yield:
Makes 16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

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  • Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

  • Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.

  • Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

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