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Dinner Tonight


4 to 6 chicken thighs, cut into 1 inch cubes
1 large white onion, peeled and coarse chopped
2 large stocks of celery, chopped
2 quarts homemade chicken or turkey broth, or four cans of store-bought chicken broth
1 pint white mushrooms, thoroughly washed and coarsely chopped
2 minced garlic cloves
Preferred spices (salt, pepper, whatever)
4 cups frozen mixed vegetables
4 to 6 cups uncooked egg noodles or frozen dumplings.  If you’re feeling luxurious and decadent, use cheese-filled tortellini or ravioli.

Combine chicken, onion, broth, mushrooms, and garlic in crock pot.  Add spices to taste.  Set on low heat in crock pot and allow to cook for 8 to 10 hours while you’re at work.

Put vegetables into a pot of cold water and heat until they are thawed.  Drain thoroughly and put into crock pot.  Continue cooking, stirring occasionally, for one hour.

Prepare pasta in a pot of boiling water until they are just short of al dente.  They should still be quite chewy and not ready for consumption yet.  Drain thoroughly and add to crock pot.  Continue cooking, stirring occasionally, for half an hour.

Season soup to taste.  Serve with fresh bread or biscuits.  Makes enough for several meals, and freezes well.

Variant – Substitute one quart of tomatoes and peppers (either homemade or Rotel) for one quart of broth, substitute 2 cups of cooked rice for the pasta, and garnish with corn tortilla chips and avocado.

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