Chicken-vegetable Pistou Recipe

Wash and dry chicken. Squeeze lemon over pieces. Sprinkle with salt and black pepper.

Heat 2 Tbsp. of the oil in skillet. Add chicken. Brown over medium high heat for 5 to 7 min., turning once or twice. Add half the broth and enough water to cover Simmer 20 to 30 min. until meat comes off bones easily In soup pot, heat remaining oil. Add onions, carrots and celery. Cook, stirring, over high heat 2 min. Do not brown.

Add tomatoes, garlic, thyme, bay leaf and basil. Add remaining stock and enough water to cover. Simmer 10 min. or until vegetables are tender.

Remove garlic. Mash and return to pot. Remove bones and skin from chicken. Shred meat and add to vegetables. Skim fat from stock.

Serve hot, orcool and chill until ready to serve. Reheat to serving temperature. Garnish with parsley when serving.

--Tips: --

You may use leftover roast chicken or turkey for soup and eliminate steps 1 and 2. Also if you put the 8 cloves garlic on 1 or 2 toothpicks, they will be easy to find.