“Tastes great with cheese bread. I add a little yellow food coloring when it is done cooking to give a little bit more pleasing color. If you are pressed for time, you can cut the preparation time down by pressure cooking the chicken.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
  2. Strain off 8 cups chicken stock.
  3. Cut up chicken and set aside.
  4. Make butter roux by melting butter and adding flour.
  5. Cook slowly.
  6. Bring chicken stock to a low boil.
  7. Slowly add roux.
  8. Simmer 15 minutes, or until soup takes on a glaze.
  9. Add pimentos, chopped chicken, peppers, and pepper.
  10. Whisk constantly.

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