Chicken Soup With Chilies & Corn

Chicken Soup With Chilies & Corn

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.
Print
SPONSORED:
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
    1. 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.

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.