Cooking
almost every meal we eat, is my usual kitchen style. Often requiring a bit of
creative license to use what we have on hand in the pantry. When eating dinner,
my husband will often turn to me and say, "are you going to blog this?”
That is how a dinner idea came to be...not always a
recipe, but too good, not to share.
For dinner we are having Chicken Thigh Soup.
Soup for dinner is the easiest way to get a hot, nutritious dinner
on the table. This recipe as written serves four for dinner. Or for smaller families it will dinner with leftovers for another day. The four thighs cook up into a nice rich soup. For me, it is all about the broth! A pot of soup is also an excellent way to use up those tag ends of vegetables that seem to accumulate in the freezer. Such as the last of the kale that was bought for smoothie packets. A handful of frozen green beans. Or that last few roasted radishes! Come and take a peek...For those families that do not like leftovers, feel free to halve the amount of ingredients. And for those families that love leftovers or simply have more than two folks to feed, double or triple as desired...
Some additional thoughts on this recipe:
There are no wrong vegetables to use in this soup. Use what you like.
With that said, I always use vegetables that need to be cooked.
If I had some delicious leftover vegetables in the refrigerator, they would be stirred into the soup at the last minute, to avoid overcooking.
You may peel or not peel the vegetables, again, do what you like.
That small splash of lemon juice before serving, really brightens the flavor!
Ingredients needed for this recipe:
- chicken thighs
- olive oil
- butter
- celery
- onion
- carrots
- potatoes
- leftover vegetables - I use veggies that still need to be cooked.
- quinoa
- garlic salt
- bay leaf
- thyme leaves
- water
- lemon juice
You will also need the following:
- large saucepan with a lid
- kitchen fork
- kitchen knife
- cutting board
- measuring spoons
- measuring cups
Now we are ready to begin!
Chicken Thigh Soup
by the seat of my pants
serves 4 as written, easily halved for smaller families
4 chicken thighs
2 t butter
2 t olive oil
water
1 onion
2 ribs of celery
2 carrots
2 small russet potatoes
any leftover vegetables that you wish to add to the soup*
1/4 quinoa
garlic salt to taste
fresh ground black pepper
bay leaf
1/2 t thyme leaves, crumbles
2 t lemon juice
Place the quinoa into a small bowl or measuring cup, cover with water and set aside.
Melt the butter and olive oil together in a large pan, over medium high heat. Add the chicken thighs skin side down and let cook until a rich golden brown.
Season with the garlic salt, thyme and pepper. Add the bay leaf.
When the chicken is golden brown, turn over in the pan. Add the prepared onion, carrots and celery. Cover with water and a lid. Bring to a boil, reduce heat and let simmer for 35-40 minutes.
Prepare the potatoes, and gather any other vegetables you might want to use. Rinse and drain the quinoa.
I used green beans and roasted radishes from the freezer.
Remove the lid from the pan, add the remaining ingredients. Cover and let simmer for 20 minutes until the potatoes and quinoa are cooked.
Taste the broth, adjust for flavor adding the lemon juice. Ladle into flat soup bowls.
Serve.
Storage options for Chicken Thigh Soup. Refrigerate for up to three days, reheating before serving. While you may freeze this for longer storage, do expect some changes in texture. Thaw in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Chicken Thigh Soup has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Chicken Thigh Soup
by the seat of my pants
serves 4 as written, easily halved for smaller families
4 chicken thighs
water
1 onion
2 ribs of celery
2 carrots
2 small russet potatoes
any leftover vegetables that you wish to add to the soup*
1/4 quinoa
garlic salt to taste
fresh ground black pepper
bay leaf
1/2 t thyme leaves, crumbles
2 t lemon juice
Place the quinoa into a small bowl or measuring cup, cover with water and set aside.
Melt the butter and olive oil together in a large pan, over medium high heat. Add the chicken thighs skin side down and let cook until a rich golden brown.
Season with the garlic salt, thyme and pepper. Add the bay leaf.
When the chicken is golden brown, turn over in the pan. Add the prepared onion, carrots and celery. Cover with water and a lid. Bring to a boil, reduce heat and let simmer for 35-40 minutes.
Prepare the potatoes, and gather any other vegetables you might want to use. Rinse and drain the quinoa.
Remove the lid from the pan, add the remaining ingredients. Cover and let simmer for 20 minutes until the potatoes and quinoa are cooked.
Taste the broth, adjust for flavor adding the lemon juice. Ladle into flat soup bowls.
Serve.
Storage options for Chicken Thigh Soup. Refrigerate for up to three days, reheating before serving. While you may freeze this for longer storage, do expect some changes in texture. Thaw in the refrigerator before reheating.
~~~
