Cherokee Pecan Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 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 | |
| 1 | In a large stock pot, combine the chicken, water, and onion. |
| 2 | Bring to a boil. |
| 3 | Reduce the heat, cover and simmer for 3 to 4 hours. |
| 4 | Remove the chicken from the pot. |
| 5 | Once cool enough to handle, shred the meat and discard the skin and bones. |
| 6 | Return the meat to the pot. |
| 7 | Stir in the pecans and simmer, uncovered, for 5 to 10 minutes longer. |
| 8 | Season with salt, pepper and dill. |