Creole Chicken Soup

Creole Chicken Soup

Ingredients:
1/2 Cup Onion - chopped
1/4 Cup Celery - chopped
1 Garlic clove - minced
3 Cup Water or chicken stock [fat Removed]
1 Cup Tomato - chopped
6 Ounce Chicken meat - lean, cooked Or raw
1/4 Teaspoon Thyme
1/4 Teaspoon Marjoram
2 Bay leaves

Directions:
Black pepper - freshly
Ground, to taste
Cook the onion, celery, and garlic over high heat for 2 minutes, stirring
constantly until they begin to colour.
Add all remaining ingredients
Cover the pot and simmer gently for 30 minutes.
To Serve: Ladle into warm soup bowls and serve piping hot.
NOTES: This is a very simple and basic preparation, and an excellent way to
create a thrifty meal or first course from small amounts of leftover
poultry. It can, of course, be made from scratch by simply using uncooked
poultry meat.
A tablespoon of blond "roux" mixed with some of the stock and stirred into
the soup a few minutes before the simmering is complete adds a silky texture
to the dish.
Creole Gumbo Pot
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