2 cups diced chicken meat (can use either canned deboned chicken or cooked fresh chicken)
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, finely diced
2 stalks celery, finely diced
2 cups peas (use frozen peas if cooking a while, canned if serving immediately)
6 potatoes, peeled and cubed (fresh if cooking a while, canned if serving immediately)
1 Tablespoon butter
Instructions
If you plan to serve soup immediately, saute
celery and onion in butter until both are
transparent and tender. Transfer celery and
onion to soup pot. Add all the other
ingredients, stirring well. If you're going to
cook soup all day, just add celery and onion to
the soup pot and don't saute anything. This
will eliminate the need for any butter. Cook
over medium heat until potatoes are tender.
Serve as soon as the potatoes are done or turn
heat down to low and let soup simmer until
you're ready to serve it.
Originally Submitted
6/29/2015
0 Out of 5 from
0 reviews
You can add this Chicken Soup recipe to your own private DesktopCookbook.
