Chicken In A Pot
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A combination of vegetables, seasonings and chicken make this a well-rounded meal.
INGREDIENTS
1 small head green cabbage, about 2 pounds
1 large onion
1/2 (16-ounce) bag of carrots
2 small turnips, about 1/2 pound
1 cup loosely packed spinach leaves
1 (3-1/2 pound) broiler-fryer, cut up
1 tablespoon salad oil
1 tablespoon beef-flavor instant bouillon
10 whole black peppercorns
3 whole cloves
1 large bay leaf
5 radishes with leaves, for garnishCut cabbage and onion into 5 wedges. Cut carrots into 2-1/2-inch pieces. Peel and cut turnips into 1-inch wedges. Cut spinach leaves into 1/4-inch-wide strips.
Remove skin and fat from all chicken pieces, (except wings); cut each chicken breast in half
In 8-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook cabbage and onion wedges until lightly browned.
Add chicken pieces, carrots, turnips, beef bouillon, peppercorns, cloves, bay leaf, and 2 cups water; over high heat; heat to boiling. Reduce heat to low; cover and simmer 40 minutes, gently stirring occasionally until chicken and vegetables are tender.
Divide chicken and vegetables among 5 large soup bowls; top with spinach strips. Into medium bowl, pour cooking broth through sieve to discard spices and bay leaf. Spoon broth over chicken and vegetables in soup bowls. Garnish each serving with a radish, if you desire.