Difference between revisions of "Manhattan Chicken Chowder"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* 5 cups [[chicken]], cooked and diced | * 5 cups [[chicken]], cooked and diced | ||
| − | == | + | == Procedures == |
# Heat chicken broth to boiling in large saucepan. | # Heat chicken broth to boiling in large saucepan. | ||
# Add raw vegetables to chicken broth. Cover and boil gently until vegetables are tender, about 10 minutes. | # Add raw vegetables to chicken broth. Cover and boil gently until vegetables are tender, about 10 minutes. | ||
Latest revision as of 14:15, 15 July 2012
Description
A River of Recipes: Native American Recipes Using Commodity Ingredients by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- Serves: 10
Ingredients
- 2½ cups chicken broth
- 1¼ cups carrot, cut in ½ inch pieces
- 1¼ cup celery, chopped
- 1¼ cup turnip, diced
- ¾ cup onion, chopped
- 2 (15½ ounce) cans tomatoes
- ¼ teaspoon thyme
- ¼ teaspoon pepper
- 5 cups chicken, cooked and diced
Procedures
- Heat chicken broth to boiling in large saucepan.
- Add raw vegetables to chicken broth. Cover and boil gently until vegetables are tender, about 10 minutes.
- Break up large pieces of tomato. Add to vegetable mixture.
- Add thyme, pepper, and diced chicken to cooked vegetables. Simmer, covered, for 10 minutes to blend flavors. If desired, add more broth.
