Farmhouse Chicken Stew, inspired on a stormy day in Corvallis Oregon. Whole chickens were on sale at the local market, and the leeks looked inviting. I spiced it up a bit with some Curry and Turmeric. The rich broth has a secret ingredient. Sweet potatoes and apples. Give yourself a lazy afternoon to cook it down and chop all the fresh ingredients.
You'll need a large pot for this hearty recipe that feeds a family giving you leftovers and some for the freezer. Happy Cooking
Wash, chop, prepare and add to broth, cook down
7 stalks organic celery (chopped coarsely)
5 organic carrots, peeled, sliced
2 large onions (diced)
5 garlic cloves (smashed and chopped)
2 teaspoon salt
2 large yellow sweet potatoes (cooked separately, till tender with a fork, cool, skim off skin, cube.
1 can white beans, drained and rinsed
1 can fire roasted diced tomatoes
2 Bay leaves (remove before serving)
3 Large organic leeks, washed, outer skins removed, chopped
2 teaspoons poultry spice
1 teaspoon ground curry powder
1 teaspoon ground turmeric
fresh ground pepper
1 teaspoon crushed dried chili peppers
3 over ripe apples, cored, peeled, diced coarsely
1 cup shredded green cabbage
5 red potatoes, washed and chopped into large pieces
1 small fresh zucchini, washed, peel left on, chopped
Cook thoroughly until carrots and celery are tender
1 Whole fresh chicken, washed and in parts removed
4 cups water
1 teaspoon salt
5 cups organic chicken broth
In a large stock pot cook for 3 hours on medium high turn down to high simmer.
remove cooked chicken
(I lift the hot chicken out by using an Asian spider strainer spoon),
D-bone, chop and ad back into broth.
(re-cook bones with 2 cups water, 1/2 tsp salt, for extra broth with nutritious bone marrow.)
Add at the end or freeze.
A perfect recipe for a hearty chicken soup that is fast, economical and is a great soup base to freeze.
Add water, salt, chicken broth into a large stock pan, add frozen chicken portions, cook on medium-high for 10 min. till chicken is thawed and mostly cooked. Remove chicken with a slotted ladle, chop to desired bite size chunks. Return to med. Low heat. Simmer.
Chop celery, onion, carrots, add to simmering broth
smash, peel & chop garlic cloves, add to broth
add poultry spice, ground pepper
4+ frozen chicken breasts or breast parts
2 "boxes" Organic Chicken Broth 32oz ea.
3 cups water
5 "Organic" celery stalks
5 carrots or 20 mini carrots
3 clove garlic
2 tsp. poultry spice
2 tsp. salt
1 tsp ground pepper
Simmer all ingredients for 20 min.
Enjoy simple recipe
Harvest Decor Link
When I made this recipe today with Fall freshly blowing us a rainy day, I was cleaning out the vegetable drawer with dinner in mind.
You may add any veggie.
"Tips: Add hard vegetables with onion and celery to cook down, soft veggies like kales, squash add to the pot in the last 5min.
I also use this basic recipe to economize ingredients in the house. We happen to have leftover steak potatoes & taco meat. They will find the pot this evening. And the veggies I used were on their last legs before they needed to be thrown out. So my family refers to this recipe as "Refrigerator Stew" I always double the recipe for saving & freeze some for a rainy day.
Tip: remove the portion for freezing, if you plan on adding any starch items, rice, potatoes, noodles they do best to add the day of eating.
Cooking rice before adding to your soup keeps the broth clear.
Rice freezes well but gets thick.
For a "French" flair take your "Ving Ving" that's what my family calls it Hand Puree and carefully, its hot puree completely cooked soup. Voila!
Because I love Mexican food I decorate my chicken soup with crushed tortilla chips, float fresh cilantro, scoop of fresh salsa & a generous squeeze of fresh lemon or lime. comer bien!