Recipes

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. Get ready to savor every slurp!
Print Recipe

Cuisine Continental

Servings 1 servings
Calories 4535.48 kcal

Ingredients

  

  • 64 ounce(s) stewing chicken, quartered & skinned
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1/4 teaspoon(s) whole black peppercorns (8 peppercorns)
  • 1/4 cup(s) 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 pkg. frozen corn kernels
  • 18 tablespoon(s) diced green chilies, drained
  • 1 1/4 cup(s) can chick peas (garbanzos), drained & rinsed
  • 8 tablespoon(s) jar chopped pimento, drained
  • 1 teaspoon(s) dried sage, crumbled
  • 4 tablespoon(s) parsley, chopped
  • 8 tablespoon(s) pitted black olives, sliced

Instructions

 

  • 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 tbs salt and 1/2 tbs freshly ground pepper.
  • Pour soup into bowls, sprinkle olives into bowl.

Nutrition

Calories: 4535.48kcalCarbohydrates: 203.89gProtein: 494.86gFat: 185.45gSaturated Fat: 62.62gCholesterol: 1482.65mgSodium: 4169.39mgFiber: 38.47gSugar: 34.3g

Keyword Butter, Carrots, Chicken, Soup, Vegetables
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