Big Batch Chicken Soup

Cindy's Kitchen ~ "Just North of Wiarton & South of the Checkerboard"

Recipe Source:  Submitted by Maxine Cameron to Our 150th Anniversary Cookbook, Tolmie Memorial Presbyterian Church, Port Elgin, Ontario

(Mrs. Cameron is wife to the late Mr. Cameron, who had been my Principal when I was attending High School)


8-10 chicken drumsticks (skin removed), or any chicken with bone (skin removed)

12 mushrooms sliced

4 stalks of celery, diced

4 leeks (white & light green part only), chopped

4 carrots, chopped

3 large tomatoes (chopped) or a can of diced tomatoes (I used 2-28 (lg) cans of diced tomatoes)

1 large onion chopped

1 can (5 1/2 oz) tomato paste

10 cups chicken broth

1/4 cup chopped parsley

Salt, Pepper, dried thyme, and sage to taste (I omitted the sage & added some seasoning salt)

 

In large pot saute in 1 Tblsp oil heat over medium heat add celery, leeks, carrot & mushrooms; then add all other ingrediants. Bring to a boil, reduce heat, cover and simmer 30 minutes or longer until chicken is cooked. Remove chicken (before falling off the bones), debone chicken & return to saucepan. Simmer until all is cooked.

 

Yields 20 - 1 cup servings.



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