I made chicken vegetable soup yesterday and it’s truly delicious! It’s bright, succulent and satisfying. Paired with garlic bread or corn bread, it’s also a low cost lunch or light dinner. This is so good I will explore canning or freezing it for quick meals.
In a small frying pan, brown two chicken thighs in olive oil. Do the browning on med-low so the thighs are at least halfway cooked before transferring them to your sauce pan.
Add 2/3 cup white wine to the frying pan for deglazing. I use Franzia Crisp White which gives a lovely mild slightly sweet flavor which is totally harmonious with the chicken and veges.
Pour the deglazed drippings and wine from the frying pan into the sauce pan. Add a dozen brisk shakes of Bragg Organic Sprinkle (awesome with chicken and turkey), a diced celery stalk, 2 tbsp fresh chopped parsley, 1/4 sweet onion-diced, 1 carrot-diced, 1/4 cup each of diced red and green peppers and fresh cracked black pepper.
Add 2/3 cup water and the juice from the corn dip recipe. Put the lid on and simmer until the veges are done but still slightly crunchy. If you aren’t a fan of the corn dip recipe, put the contents of all three cans in a blender, liquify and divide into three. Put the portions you aren’t using in a ziplock and into the freezer for later use. Use in soup or chowder to bump the flavor.
Turn the heat off and remove the the chicken thighs. Once cool enough to handle, remove skin and bone and dice the meat. Add the diced chicken to the pan. Bring to a simmer for a few minutes to heat the chicken through.
If you want to make chicken noodle soup, consider pureeing the rest of the ingredients before adding the chicken back to the pan. Add your noodles and cook for the time necessary to finish the noodles.
Sans noodles, this makes 4 nice big bowls of soup. If adding noodles, this should feed five or six.