In honor of the weather, and in an attempt to woo it to stay for more than a few hours, I made a comforting chicken soup for lunch. It was a lot more labor intensive on the prep side than I expected, but it was more than worth it. The soup is really good and yielded 12 to 15 servings - enough for several meals. And we all know soup just gets better when it's reheated!
My only OOPS moment happened when I forgot to read the "bring to a boil" part before simmering. After about 10 minutes of simmering, I was not happy with how the broth looked and how the chicken was so... raw. Then I realized I am an idiot and forgot to read the boil part. So, I brought the soup to a boil, then simmered for a few more minutes, and all was well.
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 tsp. cider vinegar
- ½ tsp. ground cinnamon
- 2 tsp. oil
- 2 ½ lbs. skinless & boneless chicken thighs, cut into bite size pieces
- 2 ½ cups thinly sliced onion (1 large) - Skipped because onions are vile
- 4 cloves garlic, minced
- 6 ½ cups chicken broth
- 4 cups chopped zucchini
- 1 ½ cups frozen whole kernal corn, thawed
- ¾ tsp. salt
- ¼ tsp. dried oregano
- One 14 oz. can whole tomatoes with liquid, coarsely chopped
- Shredded Monterey Jack cheese for garnish
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