Chicken
Vegetable
Soup
with
Bananas
-
serves
6
4
lb
stewing
chicken,
cut
up
1/2
cup
coarsely
chopped
onion
1
tsp
salt
4
cup
hot
water
1/2
cup
chopped
celery
with
leaves
1
can
12-oz
whole-kernel
corn
1
can
16-oz
tomatoes
4
bananas,
firm
and
green-tipped
Salt
and
pepper,
to
taste
In
large,
covered
kettle,
over
medium-low
heat,
simmer
chicken,
onions,
salt
and
4
cups
of
hot
water
for
2
hours
or
until
chicken
is
tender.
Remove
chicken
to
cutting
board;
cut
meat
from
bones
into
chunks;
discard
bones.
Skim
any
fat
from
surface
of
broth.
Add
chicken,
celery,
corn
and
tomatoes
to
soup.
Continue
simmering,
covered
for
10
minutes.
Season
to
taste.
Five
minutes
before
serving,
peel
bananas,
slice
diagonally
into
1-inch
slices.
Add
sliced
bananas
to
soup,
continue
cooking
just
until
bananas
are
tender.
Serve
immediately.
Submitted By (Miki)
Print this recipe
