Ingredients
4 chicken breasts
3 medium potatoes
4 carrots
1 large onion
1 green bell pepper
2 c. chopped okra (fresh or frozen)
1 can tomato soup
1 can celery soup
salt and pepper to taste
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
You're reading one of recipes available free. Full library with Gastronome.
In large pot, cook chicken with salt and pepper, covered with water, until tender. Take chicken out of pot and put in large mixing bowl. Chop all vegetables in small pieces. Add to pot in which chicken was cooked. Cook slowly until tender. Remove bones from chicken. Chop chicken in small pieces. Add soup to cover vegetables. Simmer until well heated.