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Wednesday, June 19, 2013
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Chicken Soup With Chilies & Corn
Do not be a chicken. Experiment with this recipe and it's sure to satisfy. Garnish this scrumptious soup with slices of pitted black olives.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Ingredients
- 4 to 5 lb. stewing chicken, quartered & skinned
- 1 bay leaf
- 8 whole black peppercorns
- 1/4 cup butter
- 2 large onions, coarsely chopped
- 3 celery stalks, cut in half, then pieces
- 3 medium carrots, pared, cut in 1/2-inch pieces
- 2 medium cloves of garlic, minced
- 1 (10 oz.) pkg. frozen corn kernels
- 1 (9 oz.) can diced green chilies, drained
- 1 (10 oz.) can chick peas (garbanzos), drained & rinsed
- 1 (4 oz.) jar chopped pimento, drained
- 1 tsp. dried sage, crumbled
- 1/4 cup parsley, chopped
- 1/2 cup pitted black olives, sliced
Methods/steps
- In 6-quart Dutch oven, cover chicken with 6 cups cold water. Add bay leaf, peppercorns and a tbsp. of salt. Bring to boiling; simmer, uncovered, 30 minutes, or until chicken is tender. Remove and discard bay leaf and peppercorns; remove bones from chicken. Cut meat into 1-inch pieces. Return chicken to pan with broth; set aside. In large skillet, over medium heat, melt butter. Add onions, celery, carrots, and garlic; saut 10 minutes or until tender. Add the onion mixture and the remaining ingredients, except olives, to chicken mixture. Bring to boiling; simmer, covered, 30 minutes. Stir in 1 tsp. salt and 1/2 tsp. freshly ground pepper. Pour soup into bowls, sprinkle olives into bowl.
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