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1. Add chicken pieces, chopped white onion, chopped celery, salt and pepper to stockpot.
2. Stir in 3 cups water. Bring to a boil over medium-high heat.
3. Reduce heat to low. Cover and simmer 60 minutes.
4. Transfer chicken from stockpot to cutting board.
5. Skim excess fat from surface of soup stock.
6. Remove bones and skin from chicken. Cut chicken meat into bite-size pieces and set aside.
7. Stir in tomato juice, cream-style corn, chopped potato, prepared mustard, Worcestershire sauce, chili powder, garlic powder, and cayenne pepper.
8. Bring to boiling over medium high heat.
9. Reduce heat to low. Cover stockpot and simmer for 15 to 20 minutes.
10. Stir in chicken meat. Cook until heated through.
11. Season with salt and pepper.
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