French Style Chicken Soup Recipe
Ingredients
| Fryer chicken | 3 pound | |
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 Large, separated into rings | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Whole tomatoes | 1 Can (10oz) | |
| Chicken broth | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| 1 cup dry white wine or apple juice | ||
| Sugar | 1 Tablespoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 medium green pepper, cut into 1/4-inch strips | ||
| French bread slice | 8 , toasted (Have ready at serving time:) | |
| Snipped parsley | ||
Directions
Remove skin from chicken pieces.
Heat oil in 4-quart Dutch oven.
Cook chicken in oil until brown on all sides; remove chicken from pan.
Cook and stir onions and garlic in same pan until onion is tender.
Return chicken to pan; add tomatoes (with liquid), broth, water, wine, sugar, thyme, salt and pepper; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 1 hour.
Cover and refrigerate no longer than 48 hours.
Heat oil in 4-quart Dutch oven.
Cook chicken in oil until brown on all sides; remove chicken from pan.
Cook and stir onions and garlic in same pan until onion is tender.
Return chicken to pan; add tomatoes (with liquid), broth, water, wine, sugar, thyme, salt and pepper; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 1 hour.
Cover and refrigerate no longer than 48 hours.
Chef
