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Ingredients: 1 peas, fresh 3 or 4 potato, fresh, yellow 4 or 5, large carrot 4 or 5, large celery 6 (or 8) thighs chicken 5 boullion, chicken Directions: 1. Chop up veggies. Potatoes should be peeled and cut in little cubes...not too small or they will turn to mush. Let potatoes rest in cold water so they don't go brown. 2. Fill a large pot up with cold water and bring it to a boil. Add fully thawed chicken thighs. 3. Let them cook on medium-high heat for 20-30 minutes, until fully cooked. 4. Remove chicken from water, put them aside to cool. 5. Add chicken boullion to the chicken water to taste....every brand is different but I usually use about 5 cubes. Allow water to boil until after the boullion has dissolved. 6. Add celery, carrots and potatoes. 7. Turn it down to medium heat when it starts to boil. 8. While the veggies are cooking, remove bones and skin from the chicken and cut it into tiny pieces. The chicken will probably still be very hot when doing this. 9. Add chicken to the soup. Allow to cook on medium heat until veggies reach close to desired tenderness. 10. Drain and add the can of peas. 11. Usuallly this has enough salt in it that you never need to add any to the soup. 12. Allow the soup to come to a boil again. 13. After that, it's ready to serve! Comments: Time estimate please, change submitter, # servings
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Top with a dollop of unsweetened whip Choosing & preparing chicken breasts Try to resist the impulse to reach only for skinless, boneless chicken breasts - both skin and bones add flavor and keep the meat moist. * Breast Quarters (with wings) are ideal for grilling, broiling and cooking in stews. * Whole Breast (on the bone with Asparagus & chicken pasta Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhil