About the Recipe
Usually served at holidays, this recipe doesn't have exacts. Relayed just the way it was passed down, amounts of ingredients are per your preference.
6 chicken legs
Sautee onions, tomatos, and green pepper
Add celery salt, poultry seasoning while sauteeing
Cook until soft.
Add Parsley, garlic, basil, oregano, and cook 3 minutes.
Add tomato paste, beer, lemon, cool 3 minutes.
Transfer to a large pot.
Add veg broth, v8 juice, sage leaf, bay leaf, chicken boulian.
Cook 1 hour.
Season chicken with salt, pepper, onion powder, garlic powder, brown on each side high heat for 3 minutes.
Add chopped zuchinni, carrots, potatos and chicken to the soup. Bake in over at 350 for 1 hour, shred chicken into soup before serving.