 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | low sodium chicken broth (10.5 ounce can) | 1/2 | cup (8 fl oz) | water | 1/8 | ounce | 5 lbs. medium potatoes | 1/2 | medium | Carrots, raw | 1 1/8 | slices | Summer squash | 1 1/4 | tablespoons | sweet peas, frozen or fresh | 1 2/3 | tablespoons | Corn, sweet, white, raw | 1/2 | floweret | Cauliflower florets | 1/4 | stalk, large (11"-12" long) | celery, diced | 1/3 | rings | Onion, chopped | 1/2 | clove | garlic, chopped | 1/2 | tablespoon | chicken base | 1/2 | tablespoon | chicken base | 3/4 | thigh, bone and skin removed | 1 C chicken, cooked and chopped | 3/4 | thigh, bone and skin removed | 1 C chicken, cooked and chopped | 3/4 | thigh, bone and skin removed | 1 C chicken, cooked and chopped | 3/4 | thigh, bone and skin removed | 1 C chicken, cooked and chopped |
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Steps
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Sequence
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Step
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| | 1 | BOIL CHICKEN THIGHS OFF IN WATER, REMOVE, AND CUT UP CHICKEN. ADD GARLIC, ONIONS, CARROTS, CELERY POTATOES AND CHICKEN STOCK. BOIL FOR 15 MINUTES. ADD PEAS, SQUASH, AND CAULIFLOWER - COOK FOR ADDITIONAL 15 MINUTES. ADD BOULION AND PEPPER TO TASTE |
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