Cherokee Pecan Soup
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 1⁄2 - 3 lbs chicken thighs, cooked and shredded
- 2 quarts water
- 1 onion, chopped
- 2 tablespoons chicken bouillon powder
- 1 cup pecans, chopped
- 1 tablespoon dill weed
directions
- In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
- You can add more bouillon or dill to your taste.
- Serves 6.
- (Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).
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RECIPE SUBMITTED BY
I grew up in a small town in southwest Virginia but have now settled down in the mountains of Tennessee. I have also lived in Oklahoma, Texas, Alaska and Washington. Throughout the years, I have met lots of wonderful people and made some great lifelong friends who share my love for cooking. I always enjoy all the new dishes that my friends and family share with me. I love to entertain and have friends and family over and they love to come and eat!! My kitchen is always open with good food and warm conversation! My motto is: The recipe that is not shared with others will soon be forgotten; but when it is shared, it will be enjoyed by future generations.