Ingredients:
3 lbs whole chickens
1 onions, chopped
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 green bell peppers
3 boiling potatoes, sliced thin
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sweet basil
2 tablespoons cornstarch
1/2 cup water
1/4 teaspoon crushed red pepper flakes
fresh basil leaves, finely shredded ( for garnish)
Directions:
Cook chicken in large pot until done.
Cool chicken, remove skin and debone.
Cut into bite-size pieces.
De-fat and strain stock.
Return stock to large pot.
Add chicken, vegetables, salt, pepper and basil.
Cook until vegetables are done (15- 20 minutes).
Mix cornstarch with 1/2 cup water.
Add to soup to thicken slightly.
For an easy Chicken Pot Pie: Pour finished soup into large casserole and top with rolled biscuits dipped in butter. (I use Bisquick mix to make it very quick and easy).
Bake at 425 F for about 15 minutes until biscuits are done.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.