comfort essentials: yummy chicken soup/stew

Name: Comfort Essentials: Yummy Chicken Soup/Stew
Prep time: 1 h 30 min
Cook time: 20 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE QUICK STOCK; 1 medium whole chicken, giblets removed; 1 medium carrot, rough chopped; 2 stalk(s) celery, rough chopped; 1/2 medium yellow onion, rough chopped; 1 medium bay leaf; - salt, kosher variety; - filtered water, as needed; ## THE STEW; 1 tablespoon(s) grapeseed oil; 1 tablespoon(s) sweet butter, unsalted; 2 - 3 medium carrots, peeled, and cut on the bias, about 1/4-inch (.6cm); 2 - 3 stalk(s) celery, cut on the bias to the same thickness as the carrots; 1 cup(s) green peas, frozen variety is fine; 1 small head of broccoli, just the florets; 8 - 10 small baby potatoes, halved or quartered, about 3/4 pound (340g); 1/2 medium yellow onion, sliced into thin half moons; 2 clove(s) garlic, minced; 1 tablespoon(s) flour, all-purpose variety; 1 teaspoon(s) dried thyme; 1 teaspoon(s) ground cumin; 1 teaspoon(s) dried basil; 1 teaspoon(s) dried oregano; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; ## OPTIONAL ITEMS; - chopped parsley, for garnish; - fresh crispy bread, or oyster crackers

35 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 1, 2019

This is a great dish that is guaranteed to warm you up on the coldest days that Old Man Winter can throw at you. I call it a “soup/stew” because it has elements of both a soup, and a stew. For this recipe, I am not including any barley, pasta or rice; however, they might make an enjoyable addition. We are going to use a whole chicken to make what I call a “quick stock” and then use that as a base for the dish. So, you ready… Let’s get into the kitchen.

Rate

prep time 1 Hr 30 Min

cook time 20 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
THE QUICK STOCK
1 medium whole chicken, giblets removed
1 medium carrot, rough chopped
2 stalks celery, rough chopped
1/2 medium yellow onion, rough chopped
1 medium bay leaf
- salt, kosher variety
- filtered water, as needed
THE STEW
1 tablespoon grapeseed oil
1 tablespoon sweet butter, unsalted
2 - 3 medium carrots, peeled, and cut on the bias, about 1/4-inch (.6cm)
2 - 3 stalks celery, cut on the bias to the same thickness as the carrots
1 cup green peas, frozen variety is fine
1 small head of broccoli, just the florets
8 - 10 small baby potatoes, halved or quartered, about 3/4 pound (340g)
1/2 medium yellow onion, sliced into thin half moons
2 cloves garlic, minced
1 tablespoon flour, all-purpose variety
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
OPTIONAL ITEMS
- chopped parsley, for garnish
- fresh crispy bread, or oyster crackers

How To Make comfort essentials: yummy chicken soup/stew

Step 1

PREP/PREPARE

Step 2

The veggies chosen for this soup/stew were fresh items that I had on hand. Feel free to add (or subtract) any veggies that you feel would complement this recipe.
Step 3

THE QUICK STOCK
Step 4

Add the chicken to the pot, and then add enough water to almost cover the bird.
Step 5

Chef’s Note: If you have several pots to choose from, select one that best fits the chicken with just a bit of space. If the pot is too big, you will need a lot of water, and you will wind up with a somewhat diluted stock.
Step 6

Bring to pot up to a light boil, about 15 minutes.
Step 7

Add the veggies, and a generous pinch or two of salt, and maintain a light boil.
Step 8

Partially cover the pot, and allow to lightly boil for 60 minutes.
Step 9

Chef’s Note: Every 15 minutes or so, open the pot, and skim off any foam (chicken scum) that rises to the top, and add a bit of water, if needed.
Step 10

At the end of the time, remove the chicken, strain the stock, and discard the solids.
Step 11

Chef’s Tip: While you are straining the stock, use a spoon to push down on the solids, when they are in the strainer basket. We want as much of that yummy flavor, as possible.
Step 12

When the chicken cools, remove the skin, and pull the meat from the bones, and use two forks to shred.
Step 13

THE STEW
Step 14

I do not have a photo for this step, but add the butter and oil to the empty pot, over medium-high heat. When the foaming subsides, add all the veggies; including the flour and thyme, then sauté until they begin to soften, about 5 – 8 minutes.
Step 15

Add some salt and pepper, as they cook.
Step 16

Add the quick stock, and the reserved chicken, and then bring up to a slow simmer.
Step 17

Simmer, uncovered, until the carrots, and potatoes are tender, but not mushy, about 15 – 20 minutes.
Step 18

Chef’s Note: As the soup/stew is simmering, do not forget to taste and season. As for the salt add just a little at a time until you reach the desired flavor. Good chefs always taste what they cook.
Step 19

PLATE/PRESENT
Step 20

Serve while nice and hot with fresh out-of-the-oven crusty bread, oyster crackers, or both. Enjoy.
Step 21

Keep the faith, and keep cooking.
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