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Archive for April, 2015

Recipes

April 4, 2015

Chunky Chicken Soup

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Chunky chicken soup

Chunky chicken soup

This is a fast and simple recipes.  If you’re like me and mostly just cook for yourself and maybe another, you will love this one.

Wadly got a nice buy on some boneless skinless chicken thighs.  I like thigh meat as it’s tastier and juicier.  Already boned and skinned means no fuss . . . though this recipe would work with skin on and bone in and it would work for chicken breast if you don’t mind less tasty.  If you go the whole thigh route, fillet it out a bit so it’s not so thick and put it skin down.  The skin and bone will add flavor.

Cut a handful of baby carrots in half lengthwise or peel a whole carrot and cut it in diagonal slices just under 1/4″ thick.

Cut two 1/4″ slabs of zucchini.  I cut off the length I want and then cut it in lengthwise slices.

Chop some red and green pepper.  You’ll also need a 1/4″ thick slice of onion.  Don’t dice the onion.  Cut it into big chunks.

Take the stem end off a roma tomato and slice it open.  Don’t cut it in half, just make a single slice up the side and a few short slices in top and bottom so you can lay it out flat.  Pull the middle bit out and rough chop it.

Melt a generous tablespoon of butter in a small pan (I use the really small cast iron skillets for a lot of the “just me” stuff).  Turn the pan down to really low, the low side of simmer.  This won’t take long to cook and cooking it slowly will make the chicken super tender and keep the veges from becoming mush.

Put the two slabs of zucchini down side by side in the middle and arrange the carrots around them.  Sprinkle the onion and peppers on the top.  Stick the chopped bits of the tomato on top.

Place the chicken on top.  Don’t cut it up, just lay it over the top of the veges.

Sprinkle oregano, salt and pepper on top the chicken.  Lay the tomato skin side up over the top of the seasoned chicken.

Cover and cook slowly until the carrots are tender.  Lift the skin off the tomato and discard.  Lift the chicken out and cut it into big pieces.  Return to the pan, stir and pour into a bowl.

This soup is simple, fabulous and no fuss and the perfect meal for a dreary spring day.  You can bump the flavor a bit more by adding a couple tablespoons of your favorite “with chicken” wine if you’re feeling posh.

Enjoy!