Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Southern Living December 2009

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Southern Living

Recipe Summary

prep:
30 mins
total:
2 hrs 15 mins
Yield:
Makes 5 1/2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.

  • 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.

  • 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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