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!
Chicken Soup With Chilies & Corn
Chicken Soup With Chilies & Corn
Ingredients
For 1 people
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
2large onions, coarsely chopped
3celery stalks, cut in half, then pieces
3 medium carrots, pared, cut in 1/2-inch pieces
2medium cloves of garlic, minced
1pkg. 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
Directions
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.