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Spicy Chicken Vegetable Soup

by さん
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材料

  • a soup with a lot of kick, which I loved but which, if you object to spicy food, you can omit. And that’s really the beauty of this
  • soup. It can pretty well contain
  • absolutely any vegetable you like. Into
  • mine, in addition to the Fresno peppers, went onions, carrots, and celery, snap
  • peas and broccoli florets. As to the
  • chicken, I used two boneless breasts, about 1 ½ lbs of chicken, cut into ¾ inch
  • pieces and browned. But you could even cheat here and just use 1 1/2 lbs of cut up rotisserie chicken instead. Add the stock,
  • simmer for all of 15 minutes and voilà, soup! Right after the fold, there’s the
  • recipe:
  • Recipe for Spicy Chicken Vegetable Soup
  • Takes under a hour to make. Makes
  • 10 cups of soup.
  • 2 boneless, skinless breasts of
  • chicken, cut into ¾ inch pieces.
  • 4 tbsp. Olive Oil, divided
  • 1 large Spanish Onion, diced
  • 4 stalks of celery, trimmed and
  • chopped
  • 3 Fresno Chiles, sliced, seeds left
  • in for spice, removed for less.
  • 1 cup frozen Broccoli Florets
  • 3 cloves of garlic, minced
  • Salt and freshly ground pepper
  • 1. Heat half the olive oil in a Dutch
  • oven. Salt and pepper the chicken
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