Hearty Chicken Soup/Stew For Cold Winter Days
Chicken soup (or stew) – this freezes well.
4 chicken thighs w/skin and bones
2 tbsp. canola oil
4 carrots, peeled and sliced
½ onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
1 32-oz. carton reduced sodium chicken stock
1 envelope sodium free chicken bullion
1 bay leaf
Parsley, salt, pepper to taste
Italian soup pasta, uncooked (anellini [rings], acini de pepe [peppercorns], stars)
In a large 5 qt. soup pan, brown chicken thighs in oil and remove to separate platter (chicken does not need to be cooked totally as it will cook in the broth later). Leave oil and chicken drippings in pan. Remove skin and bones. Chop chicken into cubes, set aside.
Add carrots, onions and celery into pan. Cook 3-5 minutes or until vegetables begin to sweat, then add garlic and cook an additional minute; do not let garlic burn. Add chopped chicken back into pan and cook an additional minute. Add chicken stock, chicken bullion and enough water to cover chicken. Then add bay leaf, parsley, salt and pepper. Cover and cook for 45 minutes. Then add 3 handfuls, approximately ¾ cup of uncooked soup pasta and cook until pasta is tender. Add water as needed. If you add too much pasta, the dish now becomes a stew!
This freezes well – place 4 soup ladles of soup into qt. size storage bags – enough for one large or 2 small servings and freeze.
My friend Sharon gave me this recipe last month. (Thanks Sharon) I understand why this delicious soup is her favorite. I used Pasta and Bean Soup (Pasta Fagioli) as the store I shopped at did not have Italian soup pasta (ananellini [rings], acini de pepe [peppercorns], stars)
Next time I will use more of the pasta and beans to make a stew.