Chicken Booyah Soup
Green Bay-style chicken booyah: a whole chicken boiled into broth, then simmered with cabbage, tomatoes, peas, carrots, potatoes, celery and onions. Makes 20 servings.
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Ingredients
- 3 to 4 pound whole chicken
- 2 tablespoons salt divided
- 6 stalks celery diced
- 8 large carrots diced
- 3 large potatoes peeled and cubed
- 1/2 head cabbage chopped
- 2 large onions diced
- 28 ounces diced tomatoes
- 16 ounces peas
- 1 tablespoon black pepper
- 1 tablespoon poultry seasoning
- 2 1/2 teaspoons Accent flavor enhancer
Instructions
- Put the chicken in a large stockpot and add water to cover it by at least an inch. Add 1 tablespoon of the salt, cover and bring to a boil. Boil for 1 to 1 1/2 hours, until the chicken is cooked through (165°F).
- Carefully lift the chicken out of the pot, keeping the broth in the pot. Let the chicken cool, then pull the meat from the bones and shred it.
- Add the shredded chicken, celery, carrots, potatoes, cabbage, onions, diced tomatoes, peas, the rest of the salt, the pepper, poultry seasoning and Accent to the broth. Stir.
- Bring the soup to a boil, then turn the heat down and simmer for at least 2 hours, until the vegetables are tender.
Notes
Make ahead: cook the chicken the day before, refrigerate chicken and broth separately and lift off the solid fat. Refrigerate leftovers within 2 hours in shallow containers; eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 161kcalCarbohydrates: 18.7gProtein: 14.8gFat: 3.3gSodium: 862mgFiber: 4.9gSugar: 5.6g
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