Wednesday, January 4, 2012

Chicken stuffing soup: A concept

Had I known this soup would turn out so well, I would have paid attention. I would have measured, adjusted, and written down what I did. But, alas, I was just cleaning out my pantry, trying to use up what I had while making something reasonably healthy and comforting on a cold winter day. Oh, well . . .

Here’s the general idea:

Chop one onion and sauté in olive oil in a large soup pot. Add some minced garlic and a lot of minced fresh ginger.
Put about 8 cups of water in the pot, heat until it simmers, add about 6 teaspoons of Penzey’s chicken soup base.
Chop a few stalks of celery and a few carrots and add to the pot with chopped fresh parsley.
Take a package of chicken tenders (raw), cut into large pieces, and add to pot.
Add one can of white beans.
When the chicken is cooked and the vegetables are tender, add one package of Stove Top chicken stuffing mix and heat through. Really, the stuffing mix gives it body and makes it very flavorful.

1 comment:

  1. Yes, this has been the wek for soup making.
    Sounds good, I'll try it.
    Carry on.