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Chicken-Vegetable Pistou

Recipe Courtesy of Reasor's

The short cooking time of this soup retains the fresh flavors of the vegetables, piqued with the scent of herbs and garlic.

Ingredients

• 1 Frying Chicken, 3 to 3 1/2 pounds, cut up
• 1/2 Fresh Lemon
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 tablespoons Salad or Cooking Oil
• 1 can (10 3/4 oz) Chicken Broth
• 3 to 5 cups Water
• 2 Medium Onions, chopped
• 1 Bunch Green Onions, sliced
• 4 Medium Carrots, sliced
• 2 Stalks Celery, chopped
• 1 can (28 oz) Italian Plum Tomatoes
• 8 Cloves Garlic, peeled, whole
• 1 tablespoon Dried Thyme Leaves
• 1 Bay Leaf, crumbled
• 1 teaspoon Dried Basil Leaves
• 1 tablespoon Chopped Parsley

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Directions
1. Wash and dry chicken.
2. Squeeze lemon over pieces Sprinkle with salt and black pepper Heat 2 Tbsp of the oil in skillet.
3. Add chicken.
4. Brown over medium high heat for 5 to 7 minutes, turning once or twice.
5. Add half the broth and enough water to cover.
6. Simmer 20 to 30 minutes until meat comes off bones easily.
7. In soup pot, heat remaining oil.
8. Add onions, carrots and celery.
9. Cook, stirring, over high heat 2 minutes.
10. Do not brown.
11. Add tomatoes, garlic, thyme, bay leaf and basil Add remaining stock and enough water to cover Simmer 10 minutes, or until vegetables are tender.
12. Remove garlic.
13. Mash and return to pot.
14. Remove bones and skin from chicken.
15. Shred meat and add to vegetables.
16. Skim fat from stock.
17. Serve hot or cool and chill until ready to serve.
18. Reheat to serving temperature.
19. Garnish with parsley when serving.

Servings: 4