The picture above includes my first cousins – Rose (on the left) and Diane (on the right) – and my Uncle Charlie (in the middle). Even though we are first cousins, I haven’t seen them since we were kids…with one exception. That one exception was when my father died in 1996 at 64 yrs old. Diane, Rose, and my uncles attended the funeral. At that time, my parents were divorced so my father’s new wife handled all the arrangements. I didn’t realize it at the time, but the lines of communication between my father’s side of the family and his children ended when my parents divorced.
February is Black History month. It’s a great time to provide an update on the Historic Barnes House – see initial post here.
The Barnes House, home of Eppa and Amanda (Lambert) Barnes, was built in 1797, and originally owned by Moses Copen, a slave owner at the time. Mr. Copen owned Eppa (born in 1852), his siblings and his mother (Jane). By the end of the Civil War, Eppa was freed and Mr. Copen had passed. After Mr. Copen’s death, his daughter Permilia Copen, gave the house to Jane (Eppa’s mother) along with seven acres. Eppa married Amanda “Mandy” Lambert in July 1875. Over the years they purchased approximately 160 acres of land, raised 11 children and expanded their home as their family expanded.
My husband loves this recipe and suggested I share it with the world! It’s very easy to make. If you like chicken soup, this version includes drumsticks versus chicken pieces which makes it fun to eat! For our Weight Watcher community, it’s 6 smart points for one cup of soup minus the rice or pasta. To serve, add soup in a bowl first, and the chicken drumsticks last. Don’t forget a separate place setting for your chicken bones. 🙂
- 12 Chicken drumsticks
- 10.5 oz of fat free condensed cream of chicken and/or cream of celery soup
- 4 cups of water
- 1-16 oz bag of frozen corn
- 1-16 oz bag of frozen green beans
- 1-48 oz container of liquid Chicken broth
- season to taste with seasoning salt, pepper, poultry seasoning, onions, 2 bay leaves, and celery
- 1/2 cup of your favorite pasta or rice (optional)
- Use paring knife and pull back skin to remove from chicken drumstick
- Place raw chicken drumsticks, water and chicken broth in 6 quart pan and boil until done (can be cooked in a crock pot) about 45 to 60 minutes
- Add remaining ingredients to pot – corn and green beans (use the vegetables of your choice. I generally used frozen mixed veggies but I was out.) – simmer for 20 min.
- Measure out one cup of soup, minus the chicken drumsticks, and pour over rice or pasta (I cook separately).
- Ensure you have a plate to put the chicken bones while eating. Enjoy!
Serves 6 (assumes two drumsticks per person)