Chicken Vegetable Soup with Creamy Dill Sauce
Miz Helen's Kitchen
Ingredients
For The Stewed Chicken
1 whole 3 to 4 pound chicken
2 carrots, large chop
1 large onion, large chop
3 stalks celery with leaves, large chop
2 fresh sprigs of rosemary or 1 tablespoon dried
2 fresh sprigs of thyme or 1 teaspoon dried
1 tablespoon salt
2 teaspoons pepper
Ingredients
For The Vegetables
2 cups potatoes, chopped
3 stalks celery, chopped
1 onion, chopped
2 cups corn
2 cups peas and carrots mixed
4 tablespoons butter
2 teaspoon parsley
2 teaspoons thyme
1 teaspoon dill weed
1 teaspoon Poultry Seasoning
Salt and Pepper to taste
Directions
For The Stewed Chicken
Wash the whole Chicken inside and out
Be sure and take out the neck and liver
Place the whole Chicken in a 5 1/2 Quart stock pan
Add all the vegetables and seasons for the stewed chicken.
Cover with water and bring to boil
Cover the stock pot
Turn down heat and cook on medium heat 1 hour or until the chicken will fall off the bone.
When the Chicken is cooked take it out of the broth and let it cool.
Strain the broth pour it into containers to use for soup or chicken stock.
At the end of the process, I have 3 quarts of wonderful chicken broth.
Take the cooled chicken of the bone. Set aside 4 cups of chicken for the soup.
To Make The Soup
Add the butter, potatoes, onions, celery, corn, peas and carrots to the chicken broth.
Add the seasons for the vegetables to the soup and mix well.
Bring the soup to a medium heat and cook on medium until the potatoes and vegetables are tender.
Add the chicken to the soup.
Serve the chicken hot.
Garnish with a Creamy Dill Sauce
Creamy Dill Sauce
1 cup sour cream
3 teaspoon dried dill weed
1 teaspoon salt
dash or two Tabasco sauce
Whisk together and refrigerate
Serve 1 tablespoon of the sauce on top of a bowl of soup.
Enjoy!
Recipe Tip
This soup can be frozen for up to 3 months.