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14 Responses

  1. Do you have a good potato soup recipe? I have seen so many great recipes on your site, I’m really hopeful you have this one

  2. Do you have the recipe for taco soup?

  3. Do you have a recipe for Kentucky Burgoo soup? I remember this as a little girl, made by friends in western Ky.

  4. Do you have a good mustard coleslaw recipe? I had some really good slaw at Jackson’s Big Oak BBQ in Wilmington NC and would love to be able to make my own. Thanks!

  5. I am looking for a good cornbread salad recipe.

  6. By any chance do you have a Brunswick Stew recipe with chicken? All I find are with pork & with a tight budget chicken would be better for us. Also…a lot of the recipes add lima beans, potatoes & a lot of other stuff. I remember shredded chicken & cream or kernel corn & a stew consistency not a soup. Thanks for your help.

    • Sorry, I don’t have that one Lynne. Someone else might post one for you.

    • Ingredients:
      •1 broiler chicken or about 3 1/2 pounds chicken parts
      •1 1/2 teaspoons salt
      •1 1/2 cups diced red skin potatoes
      • 1 large can (15 oz) tomato sauce
      •1 1/2 cups lima beans, frozen or fresh
      •3/4 cup chopped onion
      • 1 1/2 to 2 cups corn kernels
      • 1 teaspoon sugar
      •1/4 teaspoon salt
      •1/4 teaspoon pepper
      •1/8 teaspoon ground red pepper
      •1/8 teaspoon dried oregano
      • 1/4 teaspoon poultry seasoning


      Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken. Bring to a boil; cover, reduce heat, and simmer for about 2 hours, until chicken is done and falling from the bone. Drain; reserve broth. When cool enough to handle, remove and discard skin from chicken. Bone chicken and chop meat; set aside.
      Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
      Serves 6 to 8.

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