Crab Soup

Recipe file created November 15, 1999.
When a friend of mine had her first child, I made a batch of this soup and froze it in ice cube trays. Then, on days she was too tired to cook, she could thaw as many cubes of soup as she needed.


Place water and chicken in a 6 quart Dutch Oven; cover. bring to a boil over high heat. Simmer,covered, 1 hour. Remove chicken. Add tomatoes, celery, onion, garlic, carrots and seasonings. Debone chicken and chop meat. Return to soup. Simmer, covered, about 25 minutes. Add crabmeat and remaining vegetables. Simmer, covered, another 15 minutes.


If a milder flavour is desired, reduce lemon peel, dill and pepper. Freezes well. Try substituting 1 to 2 cups chopped leftover turkey for the chicken. Add it near the end.

In the summer, I use all fresh vegetables. Then I just cook it an extra 5 to 10 minutes at the end.

-- Rox

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