Chicken Juice

• 2 cans (10.75 Oz. Size) Golden Mushroom Soup
• 1 can Water (Use The Soup Can To Measure)
• 4 pieces Whole Chicken Leg Quarters

1. Remove all visible fat from the chicken and separate the thigh from the leg.
2. Throw everything in the pot and simmer away over medium-low heat for a couple of hours, or in a crock pot on your way out the door.
3. Chicken breast is not a desirable cut because the meat is dryer and the leg and thigh have a lot of cartilage that dissolves into the soup and gives it added richness and nutrition.
4. I serve a piece of falling-off-the-bone chicken over a mound of buttery mashed potatoes (or dressing) bathed in the sauce with a side of corn and cranberry jelly. I guess it is a creamy soup/stew? Either way, when you serve it, you'll be able to hear a pin drop, especially if you have taught your kids not to speak with their mouths full! The only thing you will eventually hear is ... MORE?

golden mushroom soup, water, chicken leg quarters

Taken from tastykitchen.com/recipes/soups/chicken-juice/ (may not work)