Biltmores Stable Cafe Country Chicken Soup
From sparow64 16 years ago
- 40 minutes to make
- Serves 12
From the cookbook Biltmore: From Our Table to Yours, and served at the Stable Cafe at Biltmore. Very good soup! Had it last week on our trip there.
Ingredients
- 2 c chopped noins shopping list
- 1 1/2 c chopped celery shopping list
- 1 1/2 c chopped carrots shopping list
- 3 T olive oil shopping list
- 3 pounds chicken, chopped shopping list
- 3 c drained black-eyed peas shopping list
- 3 quarts (12 c) chicken bouillon shopping list
- 2 T rubbed sage shopping list
- 12 oz frozen chopped spinach, thawed shopping list
- salt and pepper to taste shopping list
How to make it
- Saute the onions, celery, and carrots in the olive oil in a 3 gallon saucepan or Dutch oven over medium heat, until onions are translucent.
- Add the chicken, peas, bouillon and sage
- Bring to a boil
- Recue heat and simmer for 30 minutes, stirring occasionally
- Add the spinach and season with salt and pepper
- Cook until heated through
- *** Wine Master suggstion: Biltmore Cabernet
The Rating
Reviewed by 6 people-
Oh my! This is bookmarked for sure. Nothing like a big bowl of soup on a cloudy day. Thanks for a great recipe and I hope your trip went well. Jett
jett2whit
in Union City loved it
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Looks good, thanks for sharing!
possumqueen
in Small Town loved it
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Thank you for this wonderful, wonderful recipe. :)
rosemaryblue
in CollegeTown loved it
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