Post by blackcrowheart on Mar 24, 2007 10:43:42 GMT -5
Cherokee Pecan Soup
3 1/2 pounds of stewing chicken or rabbit parts
3 quarts of water 1 onion, chopped
1 cup of chopped pecans
Salt and ground pepper to taste
1 tablespoon of minced fresh dill, optional
In a large stock pot, combine the chicken, water, and onion. Bring to a boil.
Reduce the heat, cover and simmer for 3 to 4 hours. Remove the chicken from
the pot. Once cool enough to handle, shred the meat and discard the skin and
bones. Return the meat to the pot. Stir in the pecans and simmer, uncovered,
for 5 to 10 minutes longer. Season with salt, pepper and dill. Serves 6
3 1/2 pounds of stewing chicken or rabbit parts
3 quarts of water 1 onion, chopped
1 cup of chopped pecans
Salt and ground pepper to taste
1 tablespoon of minced fresh dill, optional
In a large stock pot, combine the chicken, water, and onion. Bring to a boil.
Reduce the heat, cover and simmer for 3 to 4 hours. Remove the chicken from
the pot. Once cool enough to handle, shred the meat and discard the skin and
bones. Return the meat to the pot. Stir in the pecans and simmer, uncovered,
for 5 to 10 minutes longer. Season with salt, pepper and dill. Serves 6