“Very tasty soup. Basil and chicken soup were meant for each other. For an easy change of pace, try the Chicken Pot Pie variation at the bottom!”
2carrots, thinly sliced
2stalkscelery, thinly sliced
1/2 green bell pepper
3boiling potatoes, sliced thin
1/4 teaspooncrushed red pepper flakes
fresh basil leaf, finely shredded( for garnish)
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.
“Very good chicken soup.I tried it in a flat casserole dish with biscuits on top and loved it.The basil is nice in chicken soup.This is the second of your recipies I have tried and I have loved them both.”
“I made a double batch of this… one for my family and one for a friend.My friend’s family said that I’ve spoiled any other chicken soup for her in the future.The basil just adds such a nice touch.”