 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2/3 | cup | low sodium chicken broth (10.5 ounce can) | 3/4 | cup (8 fl oz) | water | 1/8 | ounce | 5 lbs. medium potatoes | 7/8 | medium | Carrots, raw | 2 1/4 | slices | Summer squash | 2 1/3 | tablespoons | sweet peas, frozen or fresh | 1/3 | package (approx 1-1/2 cup) | Corn, sweet, white, raw | 1 1/8 | floweret | Cauliflower florets | 1/4 | cup, strips | celery, diced | 1/4 | slice, medium (1/8" thick) | Onion, chopped | 1 1/8 | clove | garlic, chopped | 3/4 | tablespoon | chicken base | 3/4 | tablespoon | chicken base | 1 2/3 | thighs, bone and skin removed | 1 C chicken, cooked and chopped | 1 2/3 | thighs, bone and skin removed | 1 C chicken, cooked and chopped | 1 2/3 | thighs, bone and skin removed | 1 C chicken, cooked and chopped | 1 2/3 | thighs, bone and skin removed | 1 C chicken, cooked and chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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 |
|
